This English Tea Bread is traditionally served in slices and spread with butter, but is equally delicious on its own or spread with a dairy free alternative. Some variations include adding currents or sultanas soaked in tea.
Makes 1 loaf and serves 8
115g (4 oz / 2/3 cup) golden castor sugar or light brown sugar
85g (3 oz) dairy-free spread
115g (4 oz / 1/3 cup) golden syrup or light corn syrup
55g (2 oz / 1/4 cup) black treacle
225g (8 oz / 1 1/2 cups) gluten-free flour
1 x 5ml spoon (1 teaspoon) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
2 x 5ml spoons (2 teaspoons) ground mixed spice
1 1/2 x 5ml spoons (1 1/2 teaspoons) ground ginger
a pinch of salt
1/2 x 5ml spoon (1/2 teaspoon) vanilla extract
1 egg, beaten
150ml (1/4 pint / 2/3 cup) dairy-free milk or cold black tea
What to do:
- Take the kneading blades out of your bread-machine pan. lightly oil the pan and line with baking parchment.
- In a medium bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum, ground mixed spice, ground ginger and the pinch of salt. Make a well in the centre.
- Place the sugar, dairy-free spread, golden syrup and black treacle in a saucepan. Melt over a very low heat, stirring with a wooden spoon. Aallow to cool slightly.
- Beat together the egg and milk (or black tea) and pour into the well in your bowl of dry ingredients, followed by the cooled syrup mixture.
- Beat together with a wooden spoon until well mixed, or use a hand-held electric mixer for 1-2 minutes.
- Pour the mixture into your bread pan. Choose the 'bake-only' setting for 60 minutes, then press 'Start.'
- When ready, open the lid and leave to cool for 5 minutes in the machine.
- Turn out on to a cooling rack.
- Serve slices warm or cold.