Yield: 2 Lb loaf
|12 ounces||Self-Raising Flour|
|3 ounces||Soft Brown Sugar|
|2 \N||Good Sized Dessert Apples|
|5 ounces||Lancashire Cheese 1/4in Dice|
|2 ounces||Roasted, De-skinned, chopped Hazelnuts (optional)|
|\N \N||Milk to Mix, Sour milk prefered|
Rub the margarine into the flour and the Salt until well incorporated. Mix in the sugar. Add the dice of cheese, nuts if you with then the apple, skin on, cut into small lumps. Blend these well into the flour mix. Make a well in the centre of your mixture, drop in the egg, work with the fingers to break up and blend the white and yolk. Then begin adding the milk, working together gently to give a soft mixture, but not runny.
Spread into a greased or parchment lined loaf and bake in a pre-heated oven. 170C/350F/Gas MArk 4 for 45 to 60 minutes. Cool thoroughly before storing in an airtight tin.
This semi-sweet tealoaf is good eaten with a sliver of cheese, spread with either cream or cottage cheese, buttered or plain. Source: Lakeland Plastics, UK