3 cups (750 mL) self-rising flour
1 tsp (5 mL) baking powder
3 tbsp (45 mL) light margarine
1⁄3 cup (75 mL) sugar
5 oz (150 g) fresh black currants
3 tbsp (45 mL) fresh mint, chopped
3⁄4 cup (175 mL) orange juice
- Preheat the oven to 350°F (180°C). Coat a 9 x 5-in. (2 L) loaf pan with cooking spray and set aside. Sift the flour and baking powder into a large bowl, then cut in the margarine with two knives or a pastry blender until the mixture resembles coarse meal. Stir in the sugar and make a well in the centre of the dry ingredients.
- Place the black currants and mint in the well and pour in the orange juice. Gradually stir the dry ingredients into the liquid until just combined.
- Spoon the batter into the prepared pan and smooth the top. Bake until loaf is firm to the touch and a toothpick inserted in the centre comes out clean, about 1 hour. If the loaf looks as though it is browning too much after about 45 minutes, place a piece of foil loosely over the top.
- Allow the tea bread to cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely. The tea bread is best left overnight before serving, and can be kept in an airtight container for up to 3 days.
Preparation time 15 minutes
Cooking time about 1 hour
Makes 1 large loaf (14 slices)
Each serving (one slice) provides: calories 135, calories from fat 9, fat 1 g, saturated fat 0 g, cholesterol 0 mg,
carbohydrate 28 g, fibre 2 g, sugars 7 g, protein 3 g.
Choices per serving: Carbohydrate 2
Bread & Muffins