A tea bread from Mary Cadogan in BBC Good Food. It is best eaten on the day it is made but can be stored in a tin for up to 3 days.
Ingredients
- 6 oz butter melted
- 5 oz clear honey
- 1 free range egg beaten
- 12 oz pumpkin flesh grated
- 4 oz dark muscovado sugar
- 12 oz self raising brown flour
- 2 tsps ground cinnamon
Servings:
Instructions
- Preheat the oven to 180 C, Gas 4. Grease and line a 2 lb loaf tin.
- Mix together the butter, honey and egg. Stir in the pumpkin and add the sugar.
- Sift in the flour and cinnamon, tipping the contents of the sieve into the bowl too.
- Pour the mixture into the tin and smooth the top.
- Bake for about 45 minutes until risen, browned and firm. Cool in the tin for 5 minutes. Turn out and remove the paper then leave to cool on a wire rack.
- Spead with butter and serve for tea.
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