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The Kitchen Towpath, Home Kitchen Cooking and Gardening Yorkshire Tea Loaf

Yorkshire Tea Loaf Serves 4/6 Ingredients 80g dried dates, chopped 80g sultanas 160ml of Yorkshire Tea (1 tea bag) ½ tsp bicarbonate of soda 80g butter, softened 80g soft brown sugar 1 egg (medium), beaten 80g rice flour, (can use gluten-free flour or just plain flour for a non-gluten-free version) 40g ground hazelnuts or ground almonds (if you don’t have nuts just increase flour by 40g) 1 tsp gluten free baking powder Equipment 1lb loaf tin lined with baking paper Method 1. Preheat the oven to 175°C (fan assisted). 2. Pour boiling water onto 1 Yorkshire Tea Bag allow to brew for 4 minutes. 3. Add the sultanas and leave to infuse for 15 minutes. 4. In a large bowl, cream together the butter and sugar. 5. Gradually add the egg, beating thoroughly between each addition. 6. Add the rice flour, baking powder and hazelnuts and set aside. 7. Place the chopped dates in a small pan with the drained tea liquor keeping the sultanas for later. 8. Bring to the boil. Add the bicarbonate of soda and remove from the heat. 9. Pour in the softened dates, liquor and reserved sultanas into your cake mixand thoroughly combine. 10. Pour the mixture into the prepared tin. 11. Bake in a preheated oven for 25-30 minutes until risen and firm to the touch. 12. Place onto a cooling wire. Advanced Prep 1. Line your loaf tin with greaseproof paper. 2. Preheat the oven to 175°C (fan assisted). 3. Chop your dried dates. 4. Pour boiling water onto 1 Yorkshire Tea Bag allow to brew for 4 minutes. 5. Add the sultanas and leave to infuse for 15 minutes.

The Kitchen Towpath, Home Kitchen Cooking and Gardening Easter Song - Remember Me!