Method
- Place sultanas, Cranberries, Mixed Peel and Tea in bowl and leave to soak overnight
- Add Sugar, Egg, Flour, Zest, Vanilla and Mixed Spice to a bowl and mix well.
- Transfer to a greased & lined t 900g/2lb loaf tin.
- Bake in a pre-heated oven 170°C for, one 50/55mins or until risen and firm to the touch.
RECIPE INFORMATION
Cooking Time: 1 hour
Serves: 2
INGREDIENTS
- Sultana x 225g
- Dried Cranberry x 85g
- Mixed Peel x 60g
- Warm Earl Grey Tea x 300g
- Caster Sugar x 125g
- Free Range Egg x 1
- Self Raising Flour x 225g
- Orange Zest x ½ an Orange
- Mixed Spice x 1tsp
- Vanilla x 1tsp
MORE RECIPES
Aragón Lamb Croquettes with Smoked Mayonnaise
Matcha by London Essence
Slow-Cooked Pork with Roasted Sweet Potato Purée and Boiled Canarian Red Mojo by Tasting Spain
Trout Tartare in Chickpea Tartlet with Borage Aioli by Tasting Spain
Roasted Squash with Cow’s Milk Ricotta and Baba Ghanoush by Tasting Spain
Lanzarote Tomato & Cheese with “Lágrima de Malvasía” Oil & Vinegar by Tasting Spain
Mini Brioche Buns Filled with Slow-Cooked Canarian Kid Goat Meat, Quince Paste Mayo, Crispy Shoestring Potatoes, and Aged Canarian Cheese by Tasting Spain
Sweet Potato “Ensaladilla” with Pickles and Tuna by Tasting Spain
Glendalough Wild Rose Martini
