*  Exported from  MasterCook II  *
 
                            Borrowdale Teabread
 
 Recipe By     : Beatrix Potter’s Country Cooking
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          mixed currants
                         --raisins and sultanas -- (450 g)
    1 1/4  cups          strong tea -- (300 ml)
      3/4  cup           brown sugar -- (175 g)
    1      large         egg -- beaten
    2      tablespoons   melted butter -- (25 g)
    1 3/4  cups          plain flour -- (275 g)
      1/2  teaspoon      bicarbonate of soda
 
 Soak the fruit overnight in the tea, in a large mixing bowl. Pre-heat 
 the oven to 350 degrees (180 C; gas mark 4). Stir into the soaked 
 fruit the sugar, the egg and the melted fat. Sieve the flour and the 
 bicarbonate of soda into the mixture and mix well. Spoon into a 
 lightly greased and lined 9"x5 (900g or 2lb) loaf tin and bake in a 
 moderate oven for 1 to 1-1/4 hours, or until firm to the touch. Leave 
 in the tin for about 5 minutes, then turn out and cool on a wire rack.
  Serve sliced and generously buttered. (Makes a 2 lb. loaf--900g) 
 Typed by Lynn Thomas dcqp82a@prodigy.com. Source: Beatrix Potter’s 
 Country Cooking by Sara Paston-Williams.
 
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