My friend Rachel Marek makes a brilliant tea loaf, and as she always seems like one of those mums who Knows What They’re Doing, I presumed it would be somewhat difficult to make. Hmm! So earlier this year Rachel went off skiing and I lent her my Out and About buggy for the trip, because quite frankly that thing could survive a nuclear war so baggage handlers and a couple of foot of snow would be no issue at all. Anyway I asked in return for her tea loaf recipe and it turns out its about as difficult to make as a ready meal. Personally, I’m currently making this about once a fortnight, and if I didn’t have to turn up at the office as often I’d probably make it every other day. Its perfect for those among us who like to bake, but for whom life tends to get in the way.
1 cup raisins (and by cup I mean a cup that you use, not some fancy measuring thing)
1 cup of tea
1 cup of sugar
1 egg (medium if you’re using a small loaf tin / mug, large if you’re super-sizing)
2 cups self raising flour
In the evening – make two cups of tea, add milk to one of them. Drink the lovely milky one. Pop the other one in your mixing bowl with the sugar and raisins. Sit in front of tele feeling a wee bit smug.
The next day – using the same mug, add the flour and an egg. Mix and pop in a greased loaf tin. Pop in the oven at 150c. Now Rach tells me that this takes 45 mins but in my over it takes 70 so do check with a knife that its cooked and if it doesn’t come out clean pop it back in for a bit longer.
Wait to cool for a couple of mins and then turn out onto a wire tray
and shove a huge chunk straight in your mouth. I’m informed that other people eat this with butter on it, but frankly I never get round to that! Enjoy, this is probably the easiest cake you’ll ever make.