Morning, steeping fruit and sugar! Sleep well? My, haven’t you grown? You’re looking a bit swollen, love.

Best make you into a tea loaf then.

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Preheat oven to GM3/160C/325F and line a 2lb loaf tin with baking parchment.

Add 1 tbsp oil

and beat an egg really well, then pour that in

and stir it well

then add 2 cups of self-raising flour and mix that in thoroughly too.

Spoon the mixture into your lined 2lb tin

Put into the oven and bake.

Mine took 1hr 15mins, but I always, always check it at the 1 hr mark. Check to see if it’s done using a wooden toothpick; clean is good.

Mmmmm.

*sniff* MMMMmmm

Cool in the tin. When fully cooled, keep in the paper and wrap in clingfilm. It really does need to sit until tomorrow – you’ll do it no favours by cutting it now – let it get squidgy.

Tomorrow, you can start cutting slices off. Spread with a little butter if you like. It freezes well, so bear that in mind too!

One Response to “Overnight Tea Loaf part 2”

1. cream until fluffy » Overnight Tea Loaf part 1 says:

   19 May, 2010 at 10:08 pm

   [...] Here’s part two [...]