Recipes
Dr Stuart's Raspberry & Cranberry Tea Loaf
Makes: 1 loaf
Prep time: 10 minutes
Cooking time: 40 minutes
Ingredients:
- 2 cups (300g) self-raising flour
- 3/4 cup (165g) caster sugar
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon nutmeg
- 1 1/4 cups (310ml) boiling water
- 3 Dr Stuart's Cranberry & Raspberry teabags
- 1/3 cup (80ml) vegetable oil
- 1 egg, lightly beaten
- 1 teaspoon vanilla essence
- 1 cup (150g) chopped dried fruit
- 1/2 cup (60g) chopped walnuts
- Preheat oven to 180C. Grease and line the base of a 10cm x 20cm loaf pan.
- Sift dry ingredients into a bowl. Pour water onto teabags in a jug and brew for 10 minutes. Remove teabags.
- Combine tea, oil, egg and vanilla. Make a well in the centre of the dry ingredients and gradually blend liquid into flour mixture. Stir through fruit and walnuts.
- Bake for 35-40 minutes or until cooked when tested. Cool completely on a wire rack before slicing. Store in an airtight container. Serve with butter, if desired.
Tip
Other Dr Stuart's flavours may be used in this recipe.
