Goldenberry, ginger & pistachio tea bread

Name: Goldenberry, ginger & pistachio tea bread
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12
Ingredients: 1 Yorkshire Gold Tea Bag; 3 tbsp clear wildflower honey; 180 g bag dried mango; 90 g bag Nature's Heart Raw Dried Goldenberries; 50 g whole American dried cranberries; 50 g Cooks' Ingredients Crystallised Stem Ginger; 100 g pack pistachio nut kernels; 2 British Blacktail Large Free Range Eggs, lightly beaten; 225 g self-raising flour; seeds of 8 cardamom pods, lightly crushed; ½ tsp ground ginger

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.

5 out of 5 stars(1) Rate this recipe

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
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 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

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.
Preheat the oven to 150°C, gas mark 2. Grease and line a nonstick 1kg loaf tin with baking parchment.
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.
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.