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Goldenberry, ginger & pistachio tea bread
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This will keep for days in an airtight container and is delicious toasted if you have any left over
1 Yorkshire Gold Tea Bag
3 tbsp clear wildflower honey
½ x 180g bag dried mango
½ x 90g bag Nature’s Heart Raw Dried Goldenberries
50g whole American dried cranberries
50g Cooks’ Ingredients Crystallised Stem Ginger
100g pack pistachio kernels
2 British Blacktail Large Free Range Eggs, lightly beaten
225g self-raising flour
Seeds of 8 cardamom pods, lightly crushed
½ tsp ground ginger
1. In a measuring jug, make 250ml medium-strength black tea using the tea bag and 250ml boiling water. Remove the bag and stir in 2 tbsp honey. Cut the mango and goldenberries into small pieces and put them in a medium bowl with the cranberries. Add the hot tea and set aside to soak while you prepare the rest.
2. Preheat the oven to 150°C, gas mark 2. Grease and line a nonstick 1kg loaf tin with baking parchment (see tip, p4).
3. Cut the stem ginger cubes into 3 or 4 pieces and drop into a second, large bowl. Roughly chop the pistachios and add those, along with the beaten eggs, flour, cardamom and ground ginger. Mix. Add the tea-soaked fruit and stir to combine. Spoon the mixture into the loaf tin.
4. Bake for 55 minutes. Mix the remaining 1 tbsp honey with a dash of water from a freshly boiled kettle and brush over the top of the cooked loaf. Cool, then remove from the tin. Delicious drizzled with a little extra honey.
Typical values per serving:
Low in saturated fat.
This recipe was first published in October 2019.