Baking Through The Book, Love Lies & Lemon Pies

Holidays, a family recipe and something new…

I’m on holiday in Wales this week, so my Baking Through The Book Series is taking a week off – it’ll be back with a yummy chocolate chip brioche recipe next week.

Even while I’m away, though, I’m still keeping up with the Great British Bake Off (of course!). Actually, while I was watching it last week, I started wondering whether Lottie would be making Mac watch – and decided that of course she would! In fact, I reckon Bake Club probably all get together to watch it on a Wednesday night, or IM each other all through it.

And since I’ve just finished the edits for the second book in the duo, Secrets, Schemes and Sewing Machines, and was starting to miss the gang… well, let’s just say there might be a short Bake Club story coming your way to celebrate the wonder of the Bake Off! Keep your eyes on the blog…

In the meantime, I’m off to enjoy some more holiday activities (mostly playing board games with my brothers and collecting shells with my daughter, nephew and mum!). But while I’m gone, why not try your hand at my family recipe for Bunloaf? It’s easy, yummy, and great with a cup of tea. Especially when you’re on holiday in Wales and it’s raining again. Speaking from experience.

Bunloaf

Ingredients

  • 2 cups of mixed dried fruit (raisins, sultanas, currants, peel etc)
  • 1 cup of Demerara sugar
  • 1 cup of hot, strained black tea
  • 2 cups of self raising flour
  • 1 egg
  • some Glace cherries, if you like
    Note: I know it says cups, but to be honest, I just tend to use whichever mug is closest to hand. Do make sure it’s not full of coffee first, though… 

Method

Put the fruit and sugar in a large bowl, then pour the tea over, stirring through. Cover with a clean tea towel and leave overnight, or at least for a few hours.

 

Next day, stir in the sifted flour, egg and cherries.

Pour the mixture into a lined and greased (or silicone and easier) loaf tin, or a set of mini loaf tins for individual cakes, and bake at 160°C for about an hour, or until a cake tester comes out clean. (When I made this last, it made one 1lb loaf, and four mini loaves.)

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