Sunday, 20 June 2010

Dyrham Bitter Orange Teabread

At the time of typing this I have not tried this recipe but I intend to as soon as my preserved peel is ready as I am a great fan of tea breads of any kind.  They are the original cut and come again food and spread with butter  - very yummy.  I cannot wait to try it especially after the lovely fragrance of orange and lemon emanating from the preserve jar of peel.  I have some ordinary peel so I may well make this before then if I find I cannot wait.


Rind or two oranges coarsley grated
4floz/100ml of orange juice
4oz/125g mixed or preserved peel chopped
4oz/125g margarine
3oz/75g light muscovado sugar
1 egg
3oz /75g self raising flour
3oz/75g wholemeal flour


Grease a 1lb /450g loaf tin.  Mix together the orange rind and juice and the peel. Cream the margarine and sugar until light and fluffy. Beat the egg accompanied by 2 tablespoons/30ml flour, add half the remaining flour with half the orange mixture and fold in carefully with a metal spoon.  Add the remaining flour and the rest of the orange mixture and mix well.  Spoon into the prepared tin and bake at 350 degrees F/180 degrees C  or gas mark 4 for about an hour or until the cake is beginning to leave the sides of the tin.  Cool for 5 minutes then turn onto a rack.


  1. This sounds lovely and easy too. Shall try it when I can.

  2. Hopefully that is not too far off, but at least you are going to have some projects in the pipeline so to speak. Please take care and look after yourself and be gentle with yourself. I suspect you are getting more than a little frustrated. Hugs




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