Golden Syrup Tea Bread

Well, after all that indulgence, a lower fat treat is called for. This tea bread is just the thing. In common with many tea bread recipes it contains no added fat and the combination of the syrup and tea-soaked fruit makes sure it is moist and pleasant to eat.

I adapted the recipe from one I found on the Waitrose food website. You can find the original recipe here.

I have given my adapted recipe below:

Golden Syrup Tea Bread
Ingredients
225g raisins
300ml strong tea
75g golden syrup
125g glace cherries
2 lightly beaten large eggs
275g self raising flour
1/2 tsp ground mixed spice (optional - I didn't bother)

Method

- Brew the tea and dissolve 75g golden syrup in it.

- Place the raisins in a bowl and pour over the sweet tea. Leave to soak for 2 hours, or overnight if more convenient.

- Preheat the oven to 180C/Gas mark 4. Grease and line a 2lb/900g loaf tin.

- Stir the glace cherries (chopped in half and rinsed of their syrup to prevent them all plunging to the bottom of the cake) and the two lightly beaten eggs into the raisin mixture. Mix to combine.

- Add the flour and spice if using and mix well until no pockets of flour remain.

- Transfer to the prepared tin and bake for 1 hour 10 minutes, or until a skewer inserted into the cake comes out clean. Try not to overcook it like mine, as it has a tendency to dry up slightly.

- Cool on a wire rack and serve sliced and buttered.

This went down very well at work. I felt it was a little dry, but nothing that a nice thick smear of butter wouldn't fix!

I cut it into 10 slices and from memory, the Weightwatchers (UK) points were 3/slice. (Without butter, obviously, but sadly!)