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
305 g plain flour
305 g self raising flour
2 tspn baking powder
Few drops of lemon or orange essence, optional
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool in the tins for 10 minutes before turning out onto a rack to cool.