Classic sultana & apricot tea bread
Be the first to rate this recipe
- 150g butter, chilled and cut into small cubes
- 225g self-raising flour
- 100g caster sugar
- 50g sunflower seeds
- 100g sultanas
- 100g dried apricots, cut into sultana-sized pieces
- 150ml semi-skimmed milk
- 2 large eggs
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a loaf tin with baking paper.
Rub the butter into the flour until it resembles breadcrumbs. Add the sugar, seeds and dried fruit. Stir until evenly mixed. In another bowl, lightly beat the milk and eggs together. Stir into the dry mixture.
Put in the tin and bake for 50-55 minutes, until golden brown. To check if it’s ready, stick a skewer in the middle – it should come out clean.
Turn out the loaf and leave on a wire rack to cool.