Walnut and Marmalade Teabread

Marian MacNeill surmised that if every French woman was born with a saucepan in her hand every Scots woman was born with a rolling pin. I remember my Aberdonian grandmother saying she was referring to the Scottish ability to bake, not to deal with husbands when they came home drunk! Certainly when I was young it was the great test of a woman’s suitability as a daughter-in-law. There is nothing nicer than the smell of baking through the house and it is one of my objections to microwaves that our children will grow up without the smell of food cooking. This is a very satisfying teabread for a lazy afternoon.


  • 225g/8oz plain flour
  • pinchof salt
  • 1 tbsp baking powder
  • 115g/4oz butter
  • 55g/2oz caster sugar
  • 55g/2oz chopped walnuts
  • grated rind of 1 orange
  • 2 eggs, beaten
  • 3 tbsp marmalade
  • 2–3 tbsp milk


Grease and carefully line a 450g/1 lb loaf tin. Sift the flour, salt and baking powder into a bowl, rub in butter until the mixture resembles breadcrumbs. Stir in the sugar, nuts and rind. Add the eggs, the marmalade and sufficient milk to make a fairly soft batter. Turn into the loaf tin and bake in a preheated oven at 180°C/350°F/Gas 4 for 1¼–½ hours or until well risen and golden brown. Turn out and cool on a wire rack.