Wednesday, 2 July 2008

Sweet Nothings

When we went down to Andrew's parents I acquired a new recipe, for teabread. I have been told by Andrew that this is a Broadway speciality. Apparently if I am ever to get Broadway behind my name I have to learn to make this and also pavlova, another Broadway speciality. So one down, one to go.


  • 6 oz Currants
  • 6 oz Sultanas
  • 8 oz Dark brown Sugar
  • 1/2 pint Hot black tea
  • 10 oz Self raising flour
  • 1 beaten egg
Put the sugar, currants and sultanas in a bowl, pour on the hot tea, stir well. Cover and leave overnight.

Grease and line a loaf tin. Heat oven to gas mark 2.

Stir in the flour and egg into the fruit and sugar mixture.

Mix thoroughly, put in the tin and bake for an hour and 45 mins.

Turn out onto a wire rack to cool.

Last week, I also made a carrot cake for a lab meeting. My supervisor had been given some very special chocolates from a swanky meeting he went to in London. He took them to the meeting but nobody touched them but my carrot cake went down a storm. I will definitely be making it again. I used a recipe from BBC Good Food. If you make it be warned that the recipe seemed to make too much icing, I would half it.

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