Pure Maple Tea Loaf Recipe
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15m | 1h30m | 1h45m plus overnight soaking |
Take your tea loaf to the next level by adding our natural and delicious, Pure Maple Syrup! It’s lovely with a cup of tea and served with butter.
Ingredients
100g sultanas- 100g currants
- 100g glacé cherries
- 50g dried apricots
- 350ml hot tea
- 2 eggs, beaten
- 270g self raising flour
- 150g Pure Maple Syrup, Dark Robust
- 50g maple sugar or brown sugar
Instructions
- Be
gin this recipe the day before. Rinse the cherries and cut them into quarters. Cut the apricots to a similar size and tip all the dried fruit in a bowl. Soak the fruit overnight in hot tea. - The next day line a 900g loaf tin and preheat the oven to 180C.
- Whisk the maple syrup with the eggs and the sugar.
Add the egg, maple and sugar mixture to the flour and mix well. Next pour the soaked fruit in and combine.- Pour into the tin and place on the middle shelf of a hot oven.
Bakes for 1 1/2 hours but check tea loaf after 1 1/4 hours to see if firm to touch.- Place on a wire rack to cool and leave for about 15 minutes before removing from the tin.
- When completely cool, cut into thick slices and serve with butter.
