Mandarin Tea Bread


3 ½ cups hot Nerada Black Tea
Peel of 2 mandarins
2 mandarins (whole)
100 g mixed peel
200 g raisins, chopped
100 g butter or margarine
100 g sugar
2 eggs
305 g plain flour
305 g self raising flour
2 tspn baking powder
Few drops of lemon or orange essence, optional


  1. Brew the black tea (use 2 Nerada teabags). Pour 1 cup of hot tea onto peel; microwave on high for 2 minutes or allow to soak for ½ to 1 hour.
  2. Meanwhile, wash 2 mandarins, cut in half and squeeze the juice, without peeling. Pour juice into measuring cup, and make up volume to 1 cup using extra Nerada Tea if necessary.
  3. Pour the liquid into the peel and continue to soak. Then finely chop the mandarin peel (if there is a lot of pith you can discard some), and put into a small saucepan.
  4. Simmer until tender but not overcooked, and the liquid is reduced by half. Pour mandarin peel and liquid into the mixed peel, add chopped raisins and stir well.
  5. Cream butter and sugar until light and fluffy, add eggs and beat well. Fold in flours and baking powder. Stir in the peel mixture, and add a few drops of lemon or orange essence (or a dash of Cointreau) if desired.
  6. Pour into 2 greased loaf tins, and bake in a pre-heated oven at 170-180ºC for 45-55 minutes, or until a skewer comes out clean.
  7. Cool in the tins for 10 minutes before turning out onto a rack to cool.