Place the fruit in a bowl and pour the hot tea over. May 19, 2019 - This is a simple fruit-studded tea bread with a tender crumb and lovely orange flavor. Any bananas left in the fruit bowl are ideal for this cake - the riper they are, the better. This is a lovely, moist loaf, which really doesn’t need to be buttered. Pour into a greased 9X5 loaf pan. Stir well, and cover with a plate to keep the heat in. May 19, 2019 - This is a simple fruit-studded tea bread with a tender crumb and lovely orange flavor. Nutrition (based 12 servings) | Calories: 210; Total Fat: 1 g; Cholesterol: 20 mg; Sodium: 80 mg; Carbohydrates: 50 g; Dietary Fiber: 2 g; Sugars: 24 g; Protein: 4 g. (Adapted from “Fast Cakes: Easy Bakes in Minutes,” by Mary Berry, Quercus, 2019.). Cool until barely warm, or room temperature, before cutting into wedges for serving. While Mary Berry was at Goodwood she spent some time with Susan, Duchess of Richmond and together they baked this delicious Earl Grey Tea Loaf. by Mary Berry. 1.40pm Re-roast parsnips (half roasted) by putting into the same hot oven with the potatoes.Reheat stuffing in second oven, at 190°C/Fan 170°C/Gas 5, for about 20 minutes. You will need two 20cm (8in) round, loose-bottomed sandwich tins.Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tins with baking spread and line each of the bases with a disc of baking paper. As much as I loved using a whole cup of raisins, swapping half of them for candied orange peel nicely accented the orange zest in the bread. Active: 25 mins | Total: 1 hour 25 mins, plus overnight soak for the dried fruit. I’m looking forward to trying the bread many more times with the different loose-leaf teas in my embarrassingly large collection of tins. I pounced on this recipe for a number of reasons – and despite the fact that two of my editors are avowed raisin haters. Active: 25 mins | Total: 1 hour 25 mins, plus overnight soak for the dried fruit, 10 to 12 servings (makes one 8-inch round loaf). He plucks them out of oatmeal and cinnamon swirl bread and, now, this orange tea bread from Mary Berry. More raisins! In a bowl, combine the dark steeped tea with dried fruits and candied peel (or orange zest), cover with cling film, and allow to soak refrigerated overnight. Not so tough! This particular recipe requires significant inactive time for soaking the dried fruit in the tea overnight and then an hour in the oven to bake, which I didn’t mind because everything comes together in a single bowl with a few quick stirs. The British queen of baking, former “Great British Baking Show” judge and personal idol of mine (I nearly fainted when I interviewed her last year about Harry and Meghan’s royal wedding cake). Scrape the batter into the cake pan, smooth the top and bake (middle rack) for about an hour, or until the tea bread is nicely browned and has slightly pulled away from the sides of the pan. A skewer or cake tester inserted into the center should come out clean. Instructions. Preheat the oven to 160°C/Fan 140°C/gas 3. Combine flour, sugar, salt, and soda, add the remaining ingredients, mixing well. I don’t have any easybake yeast at the moment, just a tub of dried yeast, so I had to work out how much I needed and to activate it first. ; To make the icing, mix the May 19, 2019 - This is a simple fruit-studded tea bread with a tender crumb and lovely orange flavor. The Columbian is becoming a rare example of a news organization with local, family ownership. Mary Berry’s Orange Tea Bread. ). Set the oven to 180°C/350°F/Gas Mark 4. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. And, of course, Mary Berry. 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