I actually got the idea to make this for a charity bake sale we’re having at work this week. I wanted to bake something, but I wasn’t sure if I’d have time to make anything the night before, plus I wanted to make something that would be easy to bring to work on crowded public transport. A teabread was the solution to both these problems, as they keep well and, being rather more solid than an airy fairy victoria sponge – and with no fussy icing to worry about crushing – you can wrap it in foil and off you go!
As it keeps so well, it would also make a good present – maybe for someone who likes traditional things but fancies a change from christmas cake. Oh, and it’s almost fat free apart from the white chocolate too!
I got the idea for cranberry and white chocolate after reading CityHippyFarmGirl’s recipe for Chocolate, Ginger and Cardamom Teabread, but wanted to make something a bit lighter. In this recipe I have used herbal tea, but it may well be more successful with black tea – maybe something not too full bodied eg an Earl Grey so it doesn’t overwhelm the white chocolate.
- 100g raisins
- 100g dried cranberries
- 50g sugar
- 50g honey
- 200ml blackcurrant herbal tea
- 2 beaten eggs
- 200g self raising flour
- 100g white chocolate chunks
You will also need a 2lb loaf tin and some baking parchment/greaseproof paper
1) The day before you want to make the teabread, put the fruit into a bowl with the tea, sugar and honey. Give it a quick stir then cover and leave until the following day.
2) Preheat the oven to 160c/Gas Mark 3. Line your loaf tin with baking parchment/greaseproof paper to stop the bread from sticking
3) Add the beaten eggs to the fruit mixture (if you have left the teabags in overnight, make sure you take them out now!)
4) Next, stir in the flour – at first it will seem like far too much flour and you will worry that you’ll end up with a dusty shaggy mess. Panic not, it will all be incorporated and you will end up with a heavy, plonky dropping consistency (ie if there is a big lump of the mix on your spoon it will fall off, but if there’s only a little bit then it might need a couple of sharp whacks to dislodge it!)
5) Stir through the white chocolate chunks, making sure that there aren’t any particularly large clumps of chocolate – you want it fairly evenly distributed.
6) Tip the mixture into the prepared loaf tin and smooth the surface down a bit to make it level, then pop it in the oven – middle shelf so the top doesn’t brown too quickly.
7) For baking time, it will depend on your oven – you can start checking after about an hour – mine took nearer two hours but my oven is notoriously slow. If a skewer inserted comes out clean then it is done (bear in mind that if the skewer goes through a white choc patch it will look like cake mix!) If it is browning too quickly on the top then cover with foil to protect the top.
8) When it is done, take it out of the oven, but leave it in the tin for half an hour or so to cool down. After this you can upend it onto a plate to turn it out. If it still wants to stay in the tin, a couple of sharp knocks should dislodge it. Then very carefully peel off the greaseproof paper/baking parchment. You might find that it sticks in places, so go slowly and don’t rip it off like I did and take half of one of the corners off with it! Put it back the right way up and leave to cool.
9) When it is completely cool then it will keep well in a tin, or you can wrap it in a couple of layers of foil for transportation purposes