This traditional English Tea Bread is delicious served on its own or with a dairy-free spread. The sticky top is perfect for this tea bread and some variations include adding currents or sultanas soaked in tea.
115g golden castor sugar or light brown sugar
85g dairy-free spread
115g golden syrup
55g black treacle
225g gluten-free plain flour
1 teaspoon gluten-free baking powder
1/4 teaspoon xanthan gum
2 teaspoons ground mixed spice
1 1/2 teaspoons ground ginger
a pinch of salt
1/2 teaspoon vanilla extract
1 egg, beaten
150ml dairy-free milk or cold black tea
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. Allow 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 10 minutes in the machine.
Turn out on to a cooling rack. Serve slices warm or cold.