Or­ange and wal­nut loaf

Belfast Telegraph - Weekend - - FOOD -

Serve this loaf in slices, alone or spread with but­ter. For a change, add cur­rants in­stead of the can­died peel, and lemon zest and juice in­stead of the or­ange.

Mak­ing time: 10 min­utes Bak­ing time: 1 hour Serves 8–10

WHAT YOU’LL NEED 175g (6oz) self-rais­ing flour ¾ level tsp bak­ing pow­der Finely grated zest and juice of an or­ange 50g (2oz) wal­nuts, chopped 50g (2oz) can­died peel, chopped 75g (3oz) bak­ing spread, from fridge 75g (3 oz) light mus­co­v­ado sugar 1 large egg, beaten 3 tbsp milk METHOD 1. Pre­heat the oven to 180°C/fan 160°C/ gas 4. Grease a 450g (1lb) loaf tin and line with non-stick bak­ing pa­per. 2. Mea­sure all the in­gre­di­ents into a large bowl and beat well un­til thor­oughly blended. Turn into the tin and bake in the pre­heated oven for about 1 hour, or un­til well risen. A skewer in­serted into the cen­tre of the loaf should come out clean. 3. Leave to cool in the tin for about 15 min­utes then turn out, re­move the pa­per and fin­ish cool­ing on a wire rack.

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