Orange and walnut loaf
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.