English Recipe Corner: MARMALADE TEABREAD

Each week my Mum (who’s still in England) sends us an English recipe to enjoy. This one is a dessert

Makes 8 to 10 slices

1 and three quarter cups of flour
1 teaspoon baking powder
1 and a half teaspoon cinnamon
7 tablespoon butter
3 tablespoon soft brown sugar
4 tablespoon chunky orange marmalade
1 egg beaten
3 tablespoon milk
4 tablespoon icing sugar and slices of lemon and orange rind to decorate


  1. Preheat oven to 325 degrees F.
  2. Butter a 1 and a half pint loaf tin then line the base with greased greaseproof paper
  3. Sift the flour, baking powder and cinnamon together. toss in the butter and rub together with fingertips until mixture is like breadcrumbs
  4. Stir in the sugar
  5. Mix together the marmalde, egg and most of the milk then stir this into the bowl to make a soft dripping consistency
  6. Add more milk if necessary
  7. Transfer the mixture to the tin and bake for about 1 and a half hours until firm to the touch
  8. Leave the cake to cool for 5 minutes then turn onto wire rack
  9. Carefully peel off lining paper and leave the cake to cool completely
  10. Drizzle the icing over the cake and decorate with lemon and orange rind

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