I finally got around to making February’s recipe from the Great British Bake Off calendar. The recipe is for a Sticky Marmalade Tea Loaf and it called for home-made marmalade so I thought it would be the perfect chance to try out this recipe I found. The recipe was perfect as it makes a small quantity of marmalade and not jars and jars of it. I was a bit disappointed because the blood oranges I bought for the marmalade weren’t red but the marmalade was still very tasty. The tea loaf was also really tasty, I think it was a little dry and probably could have done with 5 minutes less in the oven.
Sticky Marmalade Tea Loaf
- 225g self-raising flour
- 1 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground mixed spice (I used 1/2 allspice, 1/4 nutmeg, 1/4 cinnamon)
- 175g soft light brown muscavado sugar
- 100g chopped mixed nuts (I used walnuts as that’s all I had in the cupboard and they worked really well)
- 175g unsalted butter, very soft
- 3 medium eggs, beaten
- 140g marmalade
loaf tin, greased and lined with greaseproof paper
Preheat the oven to 180C.
Sift the flour, baking powder, ginger and mixed spice into a mixing bowl. Stir in the sugar and the chopped nuts. Add the soft butter and eggs to the bow. Add all but 1 tbsp of the marmalade to the bowl ( reserve for the topping) and mix well with a wooden spoon. When thoroughly, spoon the mixture into the prepared tin and spread evenly.
Bake in the heated oven for 1-1 1/4 hours (I think I baked mine for about an hour) or until a skewer inserted into the centre comes out clean. If necessary, cover with tin foil after 40 minutes to prevent the top from burning.
Mix together the marmalade with a couple of teaspoons of water and gently heat. Brush over the top of loaf. Leave to cool and then remove from the tin.