Ingredients for Saffron Tea Bread
- Saffron Thread
- 170g unsalted butter
- Caster Sugar
- Golden Sultana Raisins
- Glace Cherries
- Plain Flour
- 1 tsp baking powder
- A pinch of salt
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How to Make Saffron Tea Bread
- Steep saffron strands in 230ml of hot water in a jug for at least 20 minutes to release their vibrant color and flavor.
- In a large saucepan, melt 170g of unsalted butter over moderate heat. Stir in 200g of caster sugar until well combined.
- Add 150g of sultanas and 100g of glacé cherries to the melted butter and sugar mixture.
- Pour in the saffron-infused water (strain the saffron strands first).
- Gently simmer the mixture for 5 minutes, stirring occasionally.
- Remove from heat and let the mixture cool completely.
- Preheat your oven to 180°C (Gas Mark 4). Grease and flour a 500g loaf tin.
- In a separate bowl, whisk together 300g of self-raising flour, 1 tsp of baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the cooled saffron mixture, gently folding until a smooth batter forms. Do not overmix.
- Pour the batter into the prepared loaf tin.
- Bake for 60-75 minutes, or until a skewer inserted into the center comes out clean. For a 1kg loaf tin, double the recipe and bake for approximately 120-150 minutes.
- Let the bread cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Serve in slices with butter or clotted cream – enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
80g
Fat
25g
Carbs
16g
