HomeResults for the Show 2019 Show.
509 Fruity Earl Grey tea loaf Results
| Prize | Cat. No | Cat. Name | Details |
|
1st |
1022 | Winters, Miss Diana | |
|
2nd |
1013 | Reynoldson, Mr & Mrs | |
|
3rd |
1021 | Stones, Mrs Maggie | |
|
Highly Commended |
1014 | Jackson, Mrs Liz |
|
Ingredients: 2 x Earl Grey Tea Bags 250g Dried Vine Fruit Mix or Sweet & Tangy Fruit Mix 60g dark brown muscovado sugar 275g plain flour 2 ½ tsp baking powder 1 tsp ground mixed spice ¼ tsp salt 2 oranges, 1 finely grated into zest, 1 kept for decoration 2 large eggs, beaten 50g granulated sugar Method: Grease and line a 900g loaf tin and preheat the oven to 180°C, gas mark 4. Place the tea bags in a medium sized saucepan and pour over 300ml just boiled water. Turn on the heat and simmer for 2 minutes then lift out and discard the tea bags. Stir in the fruit and muscovado sugar and simmer for another 1 minute then transfer to a large heatproof mixing bowl. In a spate bowl, stir together the flour, baking powder, mixed spice, salt and grated orange zest. Stir the eggs into the cooling tea mix followed by the dry ingredients. Spoon into the prepared tin and bake for 1 hour (until a skewer inserted into the centre comes out clean). About 20 minutes before the end of baking time, pare the rind of the reserved orange and cut into thin strips. Heat 25g of the granulated sugar in a small saucepan with the juice of ½ the orange; stir until dissolved. Add the orange strips, leave to cool slightly, then stir in the remaining 25g sugar. Spoon over the cake while still warm in the tin then leave to cool. |