Marmalade Tea Bread
7 ounces plain flour,
1 teaspoon ground ginger
1 teaspoon baking powder
2 ounces butter, diced
2 ounces light soft brown sugar
4 tablespoons orange marmalade
1 egg, beaten
3 tablespoons milk
1 ounce candied orange peel, 25g
Grease a (1 1/2 pint) loaf tin, then line the base with greaseproof paper and grease the paper.
Put the flour, ginger and baking powder in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar.
Mix together the marmalade, egg and most of the milk. Stir into the dry ingredients and mix to a soft dough. Add the rest of the milk, if necessary.
Turn the mixture into the prepared tin, level the surface and press the candied orange peel on top.
Bake at 170ºC (325ºF) mark 3 for about 1 1/4 hours or until golden brown. Turn out on a wire rack to cool.
Pairs Well With
This is a moist, spicy cake with a fruity flavor.