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Friday, November 1, 2024

Apple & Mincemeat Gingerbread Tea Loaf


This autumnal recipe for Apple & Mincemeat Gingerbread Tea Loaf can be made all year round, but it’s fabulous served on Bonfire Night

Apple & Mincemeat Gingerbread Tea Loaf
Apple & Mincemeat Gingerbread Tea Loaf

This delicious autumnal recipe for Apple & Mincemeat Gingerbread Tea Loaf can be made all year round, but it’s fabulous served as part of a Bonfire Night, or Halloween Night tea.

Made with a reecipe from one of my old Be-Ro cookbooks for gingerbread, I’ve adapted it slightly, and added seasonal Russet apples, and homemade mincemeat.

Apple & Mincemeat Gingerbread Tea Loaf

I was delighted with how it turned out, and my husband enjoyed his two slices thickly buttered, with a cup of tea for elevenses.

It’s a very moist tea loaf, due to the apples and mincemeat, but it slices beautifully and keeps well in an airtight cake tin, for at least a week.

Apple & Mincemeat Gingerbread Tea Loaf

Serve this as part of an afternoon Sunday tea, or as I’ve mentioned before, on Bonfire Night or Halloween.

There’s no black treacle added, as it usual for gingerbread, but the mincemeat adds a fabulous taste and fruity texture to this tea loaf.

Apple & Mincemeat Gingerbread Tea Loaf

Unlike a true tea loaf, this recipe does have fat (butter) in the recipe, which I think adds a richness and helps it keep longer too.

I hope you enjoy this recipe for Apple & Mincemeat Gingerbread Tea Loaf if you make it – bake it in a loaf tin for a tea loaf shape, and for easy slicing too.

Apple & Mincemeat Gingerbread Tea Loaf

Serve it buttered, or even as a pudding cake with custard or cream – it’s a very versatile recipe which has quickly become a firm favourite at Chez Lavender & Lovage!

Apple & Mincemeat Gingerbread Tea Loaf
  • Keeps well in a tin for up to a week.
  • Not suitable for freezing.
  • Walnuts would add a delicious nuttiness and texture to this tea loaf. And, I can confirm that cheese is DELICIOUS when served with it, similar to Christmas cake.
Apple & Mincemeat Gingerbread Tea Loaf
Apple & Mincemeat Gingerbread Tea Loaf
Apple & Mincemeat Gingerbread Tea Loaf

Apple & Mincemeat Gingerbread Tea Loaf

Yield:
12 slices

Prep Time:
20 minutes

Cook Time:
1 hour

Total Time:
1 hour 20 minutes

This delicious autumnal recipe for Apple & Mincemeat Gingerbread Tea Loaf can be made all year round, but it’s fabulous served as part of a Bonfire Night, or Halloween Night tea.

Made with a reecipe from one of my old Be-Ro cookbooks for gingerbread, I’ve adapted it slightly, and added seasonal Russet apples, and homemade mincemeat.

I was delighted with how it turned out, and my husband enjoyed his two slices thickly buttered, with a cup of tea for elevenses.

It’s a very moist tea loaf, due to the apples and mincemeat, but it slices beautifully and keeps well in an airtight cake tin, for at least a week.

Serve this as part of an afternoon Sunday tea, or as I’ve mentioned before, on Bonfire Night or Halloween.

There’s no black treacle added, as it usual for gingerbread, but the mincemeat adds a fabulous taste and fruity texture to this tea loaf.

Unlike a true tea loaf, this recipe does have fat (butter) in the recipe, which I think adds a richness and helps it keep longer too.

I hope you enjoy this recipe for Apple & Mincemeat Gingerbread Tea Loaf if you make it – bake it in a loaf tin for a tea loaf shape, and for easy slicing too.

Serve it buttered, or even as a pudding cake with custard or cream – it’s a very versatile recipe which has quickly become a firm favourite at Chez Lavender & Lovage!

Ingredients

  • 300g (12oz) SR Flour
  • 1/4 teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger
  • 100g (4oz) margarine or butter
  • 100g (4oz) dark soft brown sugar
  • 125g (5oz) mincemeat (homemade is best)
  • 1 large egg, beaten
  • 3 x 15ml spoons (3 tablespoons) milk
  • 2 x Russet apples, or eating apples of your choice, peeled, cored and diced

Instructions

    1. Mix flour, bicarbonate of soda and ground ginger together. Rub in the margarine or butter then stir in the sugar.

    2. Mix in the mincemeat, egg and milk to make a soft, droppable cake batter.

    3. Add the diced apples and mix well.

    4. Spoon the mixture into a well greased and lined 900g (2lb) loaf tin.

    5. Bake for about 1hr at 160C/325F/Gas mark 3 until well risen and firm.

    6. Turn out of the tin once the loaf is cool. Serve in slices.

Notes

Keeps well in a tin for up to a week.

Not suitable for freezing.

Walnuts would add a delicious nuttiness and texture to this tea loaf. And, I can confirm that cheese is DELICIOUS when served with it, similar to Christmas cake.

Apple & Mincemeat Gingerbread Tea Loaf

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