Put the sugar, dried fruit
, and peel
into a bowl and pour on the tea
. Cover and leave to stand for at least 6 hours.
Add the beaten egg
and softened butter to the fruit mixture and stir in Sift
in the flour, bicarbonate of soda
and spice, and beat until smooth. Put into a greased and lined 2-pound loaf tin. Bake in a preheated 350 degree oven for 1 to 1/2 hours or until well risen and firm to the touch. Turn out onto a wire rack and cool.
Put the rhubarb into a non-metallic saucepan
with the 1 teaspoon sugar
and a small amount of water. (If you do not want to use sugar with the rhubarb
, a piece of angelica
stalk will remove tartness from the fruit.) Poach
the rhubarb for just a few minutes as you want to keep the pieces whole. Drain
Pour the rhubarb over the tea bread (you could also pour the juice from the rhubarb over the top just before serving). Top with fresh cream
, whipped if you prefer. As with all tea breads, it can also be eaten spread liberally with butter