Tangy Lemony Raisin Teabread


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Simply great for tea-time treats!!

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Tangy Lemony Raisin Teabread recipe - How to make Tangy Lemony Raisin Teabread

Preparation Time: about 20 minutes    Cooking Time: about 12 1/2 minutes, plus standing    Total Time:     1


grated rind of 1 lemon
3 tbsp lemon juice
75 gms black currants
100 gms raisins (kismis)
225 gms whole wheat flour (gehun ka atta)
1/2 tsp baking powder
a pinch of salt
75 gms butter
100 gms dark soft brown sugar
1 egg, beaten
3 tbsp milk
1/4 tsp bicarbonate of soda
15 gms candied peel
thick glace icing
chopped candied peel


  1. Combine the lemon rind ,juice,currants,raisins and sultanas in a bowl and cook on full flame for 1 1/2 minutes or until the mixture boils.
  2. Leave standing,covered,until all the juice is absorbed.leave for a few more minutes to cool down.
  3. Sift the flour with the baking powder and salt into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.stir in the sugar.
  4. Beat the egg, milk and bicarbonate of soda together and blend into the flour mixture.flod in the mixed peel and the fruit mixture.
  5. Put the mixture into a loaf-shaped container about ( 8 * 5 * 3 inches).
  6. Reduce the gas to medium flame and cook for 8-10 minutes or until the mixture is just dry on top.
  7. Leave the tea bread to stand in the cooking container for 5 minutes before turning out on to non-stick silicone paper.
  8. Immediately reverse to prevent the top of the cake from being damaged.
  9. Wrap tightly in cling film and allow to cool.
  10. Before serving, decorate with glace icing and candied peel.

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This recipe was contributed by meenal72 on 18 Oct 2000

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