Tuesday evening so I was wondering what I can bake to send with Jon to Cambridge. He stops over with a friend one night a week so he can do two days in the main office and we ‘pay’ in cake that his friend usually takes into his office to share. In the past I’ve sent up Irish whiskey teabread, banana bread, madeira cake and cookies. I should probably have kept a record of some kind so I didn’t repeat too often. Anyway having started looking at Mary Berry’s book Mary Berry’s Baking Bible I thought I’d try something new and I have a lot of walnuts in the cupboard…
The Walnut teabread sounded intriguing, annoyingly I din’t have enough golden syrup so I topped up with honey. It was very quick to make up although you have to wait for the sugar/syrup mixture to cool so don’t start the oven heating too soon.
As I had to give away this loaf I made another to try the next day and it is so nice! My SIL and FIL dropped by in the afternoon and before we knew it half the loaf had gone! Serve buttered with cups of tea.
- 100g granulated sugar
- 175g golden syrup
- 200ml milk
- 50g sultanas
- 225g self raising flour
- 1 tsp baking powder
- 50g roughly chopped walnuts
- 1 large egg beaten
- Pre-heat the oven to 180 degrees C. Line 900g/2lb loaf tin with a greaseproof paper liner (these are great, so much quicker than lining tins with greaseproof paper).
- Put sugar, golden syrup, milk and sultanas into a small saucepan and heat gently until the sugar has dissolved. Put to one side to cool.
- Put flour, baking powder and walnuts into into a mixing bowl. Add the cooled syrup mixture along with the beaten egg and mix until the mixture is smooth.
- Pour into prepared tin and bake in oven for 50-60 mins (should be firm to the touch and skewer comes out clean). Cover with foil towards the end of cooking to make sure the top doesn’t brown too much.
- Leave to cool for 10mins in tin before turning out onto wire rack to cool.
- Serve buttered.
Updated to add this recipe has definitely been added to my list of regular bakes.