Katie Stewart

Raisin Bread

Preparation info

  • Makes

    1

    large loaf

    • Difficulty

      Easy

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Traditional recipes often use cold tea for mixings It gives a good flavour and makes the fruit in the bread deliciously moist. This loaf keeps well.

Ingredients

  • 225 g/8 oz seedless raisins or mixed dried fruit
  • 100 g/

Method

Measure the dried fruit and brown sugar into a large mixing basin. Pour over the cold tea and stir well with a wooden spoon. Cover the basin and leave for 12–24 hours.

Sift the flour and mixed spice on to a plate. Add the grated orange rind and lightly mixed egg to the fruit mixture and stir in the sifted flour. Mix all ingredients thoroughly and spoon into a greased and lined small (