How To Make The Hairy Bikers' Low Fat Tea Loaf | Waitrose
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- Опубликовано: 12 сен 2024
- Learn how to make a low fat tea loaf with The Hairy Bikers that's so delicious you won't believe there's no added fat or sugar. See the full recipe here: bit.ly/1nq5MXj
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I 've got their cookery book (after observing them cooking in many sessions at TV)about all the possible meats feasts and they really know how to cook! they use generously good products and authentic condiments so their food is beautifully cooked and the taste is always GREAT!
I cooked the prawn korma from one of their books. First time I ever actually cooked anything beyond chucking something already made into the oven. Turned out delicious!
these guys are REALLY cooking well !
Looks great will definately try this!
Very good must try stay safe Thankyou x
Love ye cooking your both brillant love the easy recepies👍👍
Sounds easy i will let you know when i havevtried it.
Betty
I'd love to try this as a variation of my bread (not bread and butter) pudding. The problem is that I would need to soak my leftover wholemeal crusts in the tea, to soften and break them up. That wouldn't leave much for the fruit to soak in, even though more milk is added. Any ideas anyone? I normally leave the mixture overnight anyway, which might soften the fruit enough. But this tea bread is much moister than my bread pudding, so maybe I should just add more liquid.
Will try this low calorie cake.
You don’t say how much flour, pre heated oven, what temp??
Recipe is in the description
The link doesn’t work
Ingredients and Method for Hairy Bikers' Low Fat Fruit Tea Loaf from www.waitrose.com
(I have attempted to include the US cups/ fluid oz/ Fahrenheit for the American viewers but I am British so please refer to the grams / mls / Centigrade oven temperature supplied below for accuracy)
Preheat the oven to 170°C/Fan 150°C/Gas 3½ / 340°F.
Line the base and sides of a 20 x 30cm (8 inch x 12 inch) rectangular cake tin with baking parchment or use a small roasting tin or a 25cm (10inch) square cake tin.
Preparation time: 15 minutes, plus cooling
Cooking time: 30 minutes
Total time: 45 minutes, plus cooling
Makes: 20 squares
Ingredients
1 teabag
400ml (14fl oz) just-boiled water
1 unwaxed lemon
250g (1 and 1/3 cups) ready-to-eat prunes, quartered
500g (3 and 1/3 cups) luxury dried mixed fruit
3 tsp ground mixed spice
1 ripe medium banana (about 115g / 2/3 cups in peeled weight)
4 large eggs
4 tbsp skimmed milk
300g (2 cups) self-raising flour
½ tsp baking powder
Method
Put the teabag in a jug and add 400ml (14fl oz) just-boiled water. Stir and leave to steep for 5 minutes. Finely grate the lemon zest and squeeze the juice, then pour the juice into a large saucepan. Squeeze the teabag and chuck it away, then pour the tea into the pan with the juice. Add the lemon zest, prunes, mixed dried fruit and spice.
Stir well and place the pan over a low heat. Bring to a gentle simmer and cook gently for 5 minutes or until the liquid is almost all absorbed, stirring occasionally. Remove from the heat, tip the mixture carefully into a large mixing bowl and leave to cool for 40 minutes.
Peel the banana and cut it into thick slices. Put these in a food processor, add the eggs and milk, then blend to make a purée. Add the flour and baking powder and blend again until smooth.
Pour the egg and banana mixture on to the soaked fruit and stir until thoroughly combined. Spoon the mixture into the prepared tin and level the surface with the back of a spoon. Bake in the centre of the oven for 30 minutes or until the cake is pale golden brown and a skewer inserted into the centre comes out clean. Remove the cake from the oven and cool in the tin for 30 minutes.
Carefully turn the cake out, peel off the baking parchment and leave to cool on a wire rack. When the cake is cool, cut it into 20 squares. Wrap well, store in the fridge and eat within a week.
No amounts or oven temperature!!
Ingredients and Method for Hairy Bikers' Low Fat Fruit Tea Loaf from www.waitrose.com
(I have attempted to include the US cups/ fluid oz/ Fahrenheit for the American viewers but I am British so please refer to the grams / mls / Centigrade oven temperature supplied below for accuracy)
Preheat the oven to 170°C/Fan 150°C/Gas 3½ / 340°F.
Line the base and sides of a 20 x 30cm (8 inch x 12 inch) rectangular cake tin with baking parchment or use a small roasting tin or a 25cm (10inch) square cake tin.
Preparation time: 15 minutes, plus cooling
Cooking time: 30 minutes
Total time: 45 minutes, plus cooling
Makes: 20 squares
Ingredients
1 teabag
400ml (14fl oz) just-boiled water
1 unwaxed lemon
250g (1 and 1/3 cups) ready-to-eat prunes, quartered
500g (3 and 1/3 cups) luxury dried mixed fruit
3 tsp ground mixed spice
1 ripe medium banana (about 115g / 2/3 cups in peeled weight)
4 large eggs
4 tbsp skimmed milk
300g (2 cups) self-raising flour
½ tsp baking powder
Method
Put the teabag in a jug and add 400ml (14fl oz) just-boiled water. Stir and leave to steep for 5 minutes. Finely grate the lemon zest and squeeze the juice, then pour the juice into a large saucepan. Squeeze the teabag and chuck it away, then pour the tea into the pan with the juice. Add the lemon zest, prunes, mixed dried fruit and spice.
Stir well and place the pan over a low heat. Bring to a gentle simmer and cook gently for 5 minutes or until the liquid is almost all absorbed, stirring occasionally. Remove from the heat, tip the mixture carefully into a large mixing bowl and leave to cool for 40 minutes.
Peel the banana and cut it into thick slices. Put these in a food processor, add the eggs and milk, then blend to make a purée. Add the flour and baking powder and blend again until smooth.
Pour the egg and banana mixture on to the soaked fruit and stir until thoroughly combined. Spoon the mixture into the prepared tin and level the surface with the back of a spoon. Bake in the centre of the oven for 30 minutes or until the cake is pale golden brown and a skewer inserted into the centre comes out clean. Remove the cake from the oven and cool in the tin for 30 minutes.
Carefully turn the cake out, peel off the baking parchment and leave to cool on a wire rack. When the cake is cool, cut it into 20 squares. Wrap well, store in the fridge and eat within a week.
Recipe please
Hi Margaret, Here is the link bit.ly/1nq5MXj or click on the link on the post ^Lynda
Tea loaf - no bara brith
Needs whisky as well . B