This Sunday Sweet recipe comes from my Welsh mother-in-law, Marion Jones. She made Honey Tea Loaf for our party of Welsh friends the last time she visited us in
It was a spur of the moment decision to bake this loaf and include it in the party spread. It was Thanksgiving weekend, and I was working on my annual Christmas cards. As we chatted, she hastily wrote the recipe on the back of a Christmas card liner.
(Mum's) Honey Tea Loaf
8 ounces dried fruit
1/4 pint cold tea
4 tablespoons clear honey*
1 tablespoon water
1/2 lb. S.R. Flour**
Honey to glaze
*Clear honey--the regular honey found in grocery stores is suitable for this recipe.
- Place fruit in basin. Mix tea, water and honey together and pour over fruit. Leave to soak overnight.
- Prepare moderate oven. 350 Degrees F / Gas mark 4. Grease a loaf tin.
- Stir egg with fruit mixture and beat well. Add flour and mix thoroughly. Turn into prepared tin and cook for 1 to 1 ¼ hours until firm and browned.
- Leave to cool in tin for 10 minutes. Turn onto a wire cooling rack. Brush top with honey to give a sticky glaze. Serve loaf sliced and buttered.
NB: This loaf will improve in flavor if stored for up to four weeks in a closed tin.
Try this yummy recipe! With a steaming cup of hot tea, it makes a traditionally British afternoon snack.