Ginger marmalade tea bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Flour |
| 1 | teaspoon | Ground ginger; (5 g) |
| 1 | teaspoon | Baking powder; (5 g) |
| 60 | grams | Margarine or butter |
| 75 | grams | Soft brown sugar |
| 4 | tablespoons | Marmalade; (60 g) |
| 1 | Egg; beaten | |
| 4 | tablespoons | Milk; (60 ml) |
| 45 | grams | Fresh ginger; julienned |
| 1 | ; 900 ml loaf tin, | |
| ; lined with greased | ||
| ; butter paper | ||
Directions
SET the oven to 160o C or slow. Sieve the flour, ginger powder and baking powder into a bowl. Rub in the margarine or butter until the mixture resembles breadcrumbs -- or put into a food processor for a few seconds.
Stir in the sugar. Mix together the marmalade, egg and most of the milk.
Stir into the dry ingredients and mix to a soft dough, adding the rest of the milk, if necessary. Spoon into the prepared tin and level surface.
Press the ginger into the surface. Bake for about one hour or until golden and firm to the touch. Cool on a wire rack.
Converted by MC_Buster.
NOTES : Makes 1 400g loaf
Converted by MM_Buster v2.0l.