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    Goldenberry, ginger & pistachio tea bread

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    Goldenberry, ginger & pistachio tea bread

    This will keep for days in an airtight container and is delicious toasted if you have any left over

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 25 minutes

    Serves: 12


    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.

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