Apple Tea Bread

This tea bread has been made time and again in our house and works well warm with some thick double cream or cold, sliced and spread with butter! I have used orange juice when there’s been no apple and have used various varieties of apple…

125g butter
125g soft brown sugar
275g sultanas
1 eating apple, peeled, cored and chopped
2 medium eggs, beaten
275g Plain Four
2 tsp bicarbonate of Soda
½ tsp ground ginger
½ cinnamon

To Serve:
1 tbsp Golden Syrup
1 eating apple, thinly sliced

Preheat the oven to 180`C/Gas 4 and oil/line a 2lb loaf tin. Add butter, sugar, sultanas and juice to a pan and heat gently until butter has melted and take off heat. In another bowl add the apple and beaten egg and combine. Sieve over all the dry ingredients and mix with the eggy/apples mix. This will be quite dry and not full incorporated, but just add the warm butter mix and combine. Pour out the cake batter into the tin and then arrange the thinly sliced apple over the top and bake for 35 mins. I have a fierce fan oven so you may want to drop it to 170`C and add 5-10 mins on to avoid a very soggy middle.

Once the cake is out, warm the golden syrup in a bowl in the microwave for 30 seconds and pour over the cake. You may need a pastry brush to ensure the cake is glistening and golden. Once the cake is nearly cool, take out for the tin and serve thickly sliced.