This foodie Friday we’re sharing a comforting recipe from The National Trust’s ‘Cakes, Bakes & Biscuits’. This Cornish tea bread offers a delicious twist on traditional fruit breads, enjoy!
This unusual loaf is an ideal and novel way of using the blackberries that flourish in British hedgerows every summer.
Made with freshly harvested hedgerow berries, this tea loaf, originally from Trelissick in Cornwall makes a delicious change from traditional fruited breads. The garden here was created by Ronald Copeland who was managing director of the Spode china factory. Many flowers that flourish in the mild Cornish air were the inspiration for the floral designs produced at the works.
900g (2lb) loaf
- 350g (12oz) plain flour
- 1 teaspoon mixed spice
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 225g (8oz) fresh or frozen blackberries (if frozen, use straight from the freezer)
- Grated zest and juice of 1 unwaxed lemon
- tablespoon black treacle
- 2 large free-range eggs, beaten
- ½ teaspoon bicarbonate of soda
- 2 tablespoons milk
- Preheat the oven to 180°C, 350°F, gas mark 4. Grease and line a 900g (2lb) loaf tin.
- Mix together the flour and mixed spice and rub in the butter until the mixture resembles fine breadcrumbs.
- Add the sugar, blackberries, lemon zest and juice, black treacle and eggs and mix well. Dissolve the bicarbonate of soda in the milk, add to the mixture and beat well.
- Pour into the prepared tin, smooth the top and bake for 45 minutes. Reduce the oven temperature to 150°C, 300°F, gas mark 2 and cook for a further 30–45 minutes until a skewer inserted in the centre comes out clean.
- Remove from the oven and leave to cool in the tin for about 15 minutes before turning out onto a wire rack to cool completely.
Cakes, Bakes & Biscuits published by National Trust Books. Image credit to Pavilion Books.