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    Luxury Fruit and Marzipan Teabread

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    Luxury Fruit and Marzipan Teabread

    Teabreads are really just rich scones made into a loaf shape. This is a special Easter version with marzipan. Despite being full of fruit and marzipan it slices beautifully if you chill it thoroughly first - then simply spread with good butter and enjoy with a pot of Earl Grey.

    Makes: 12 slices


    • 125g butter, diced
    • 250g plain flour
    • 100g light muscovado sugar
    • 250g Waitrose Luxury Mixed Fruit
    • 1 tsp baking powder
    • 1 tsp bicarbonate of soda
    • 150ml milk
    • 150g marzipan, diced
    • 1 tbsp marmalade, to glaze


    1. Preheat the oven to 180°C, gas mark 4. Grease a 1kg loaf tin and line with baking parchment.
    2. Rub the butter into the flour until it resembles fine breadcrumbs - you can do this in a food processor.
    3. Stir in the sugar and dried fruit. Mix together the baking powder, bicarbonate of soda and milk and pour into the centre of the dry ingredients. Mix well together to give a stiff dropping consistency, adding a little more milk if needed.
    4. Spread one third of the mixture into the tin, then sprinkle with half the marzipan chunks. Add another third of the cake mixture and sprinkle with the remaining marzipan. Top with the remaining cake mixture.
    5. Bake for 1 hour or until well risen and just firm to the touch.
    6. Turn out and leave to cool on a wire rack. In a small pan, warm the marmalade with a little water and brush over the top of the teabread. Cool completely before serving.

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