The Met Office website had forecast snow blizzards for today in the Trossachs and Argyle region. True to its word we had 8” of snow during the night and the snow continued to fall horizontally for most of the day.
It was, therefore, a prime day to catch up on some domestics and relax after three challenging hill days.
We had by now finished the home-baking that was kindly provided by Cameron’s Mum before we left Fort William so it seemed the ideal day for me to do some baking. It is quite a challenge to cook in the ‘van with such a small work surface, and it certainly requires some creative organisation of ingredients and dishes! A friend, Steph, gave me the following recipe for Irish Tea Bread and it is certainly a favourite to have on the mountains, especially on a cold day. This was one of the cakes I made for the cake sale I held at QinetiQ (my last work place) for the “Pedal for Scotland 2010” charity cycle in aid of Cancer Research and Marie’s Cancer Support Unit. It was a sure-hit with my work colleagues.
Recipe for Irish Tea Bread
- 4 oz margarine
- 1/2 pint strained tea
- 3 1/2 oz currants
- 2 1/2 oz sultanas
- 2 oz mixed peel
- 4 oz caster sugar
- 1 tbsp golden syrup or honey
- 9 oz self raising flour
- 1 level tsp bicarbonate of soda
- 1/2 tsp mixed spice
- 1/2 tsp cinnamon
- 1 oz demerara sugar
Grease and line a deep 7″ round baking tin. Put margarine, tea, fruit, peel, caster sugar and syrup in a pan and bring to simmer so that the margarine can melt and sugar dissolve. Let mixture cool. Sift together flour with bicarbonate of soda and spices. Make a well in the middle and pour in the cooled mixture. Stir until well blended. Pour into the prepared baking tin and sprinkle with demerara sugar. Bake in the centre of a preheated oven (350°F / 180°C / gas mark 4) for 1 hour and 20 mins.
Tip: Irish Tea Bread will freeze okay.