Saturday, 4 May 2013

Northumbrian Baking

Last night I cooked myself up a Georgian Feast (as in the country, not the period) using some recipes from my friend Dacia. What resulted was one of the tastiest meals I have had in a long time. I thought it would be nice tonight to make some recipes from closer to home (by which I mean I need to go shopping, so only have a few ingredients in), hence the bacon floddies in the previous post and this Felton spice loaf, a Northumbrian traditional recipe.

Felton Spice Loaf

115g butter
115g caster sugar
2 eggs, beaten
50g ground almonds
115g self raising flour
Half teaspoon mixed spice
175g mixed fruit
50g peel (optional- I just used a mixed fruit mix with peel in it an used a little bit extra)
Dash of milk

1. Cream butter and sugar
2. Beat in the eggs. Try not to let it curdle, but if it does its not the end of the world.
3. Stir in the ground almonds
4. Sieve in the flour and mixed spice and stir
5. Add the mixed fruit and peel and stir again.
6. Add a little milk until the mixture thins to a dropping consistency.
7. Put in a well greased loaf tin
8. Bake at 190 degrees for about 40 mins or until well risen and firm to the touch.

The result is a deliciously light, yeast (and therefore faff) free teabread, which is particularly yummy warm with a bit of butter.

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