Makes 1 large loaf
12 oz (350g) self-raising flour
1 level teaspoon salt
1 oz (25g) butter
2 oz (50g) soft light brown sugar 4 oz (100g) sultanas
2 oz (50g) chopped walnuts
4 oz (100g) or 2 rounded tablespoons malt extract
2 oz (50g) or 1 rounded tablespoon black treacle
1/4 pint (150ml) milk
2 eggs
Heat the oven to 350°F (180°C) or Gas no 4. Grease a 9 x 5 x 3 inch (22.5 x 12.5 x 7.5cm) loaf tin and line the base and shorter sides with a strip of greased greaseproof paper long enough to overlap the sides. Sift the flour and salt into a medium-sized mixing bowl.
Add the butter in pieces and rub in with fingertips. Stir in the sugar, sultanas and chopped walnuts. Warm the malt extract, treacle and milk in a saucepan and stir to blend ingredients, then mix in the eggs. Add to the dry ingredients and beat well with a wooden spoon to make a smooth batter.
Spoon mixture into the prepared tin and spread level. Place in the centre of preheated oven and bake for 1 hour. Allow to cool in the tin for 10 minutes, then loosen unlined sides and, holding the paper ends, transfer to a wire rack and leave until completely cool. Remove the paper. Serve sliced and buttered.
Teabreads are ideal to take to a neighbour’s coffee morning or the local bring-and-buy sale. You can bake them a few days in advance (and they freeze well, too). Just make sure the teabread is completely cool, then peel of the baking paper and wrap in cling film. Tie a pretty ribbon round the bread and you have a lovely gift to give.
Besides the simple fruit and nut teabreads, try a sticky gingerbread, honey cake, almond cake, or farmhouse fruit cake. None of these has fancy toppings which make wrapping or transport difficult, and all stay fresh for several days or more so you can rest assured that when eaten they will be as good as the day you baked them.