Goldenberry, ginger & pistachio tea bread
Waitrose and Partners

Goldenberry, ginger & pistachio tea bread

Tart, tangy goldenberries combined with ginger, pistachio nut kernals and a hint of tea. This will keep for days in an airtight container and is delicious toasted if you have any left over.

VegetarianLow in saturated fat
  • Serves12
  • CourseCake
  • Prepare30 mins
  • Cook55 mins
  • Total time1 hr 25 mins

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Ingredients

  • 1 Yorkshire Gold Tea Bag
  • 3 tbsp clear wildflower honey
  • 1/2 x 180g bag dried mango
  • 1/2 x 90g bag Nature's Heart Raw Dried Goldenberries
  • 50g whole American dried cranberries
  • 50g Cooks' Ingredients Crystallised Stem Ginger
  • 100g pack pistachio nut 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

Method

  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.

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

858kJ/ 204kcals

Fat

6.1g

Saturated Fat

1g

Carbohydrates

30g

Sugars

15g

Fibre

3.6g

Protein

5.5g

Salt

0.3g

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