BREADS

COCONUT AND MARMALADE LOAF

275grm Self – raising flour                               110grm butter or margarine

82grm Dessicated coconut                               113grm castor sugar

2 large eggs                                                      3 rounded tablespoons marmalade

3 tablespoons milk                                            pinch of salt

Set oven at 180ºC.  grease loaf- pan and line bottom with wax paper.  Sift flour and salt in mixing bowl.  Rub in butter.  Stir in 55grm coconut and sugar.  Beat eggs with two tablespoons marmalade and milk.  Add to flour mixture to make firm dough.  Put mixture in greases pan and level off the top.  Bake for 1¼ hrs until golden brown.

SHETLAND ISLE TEA LOAF

427ml Strained tea (cold)                                                  500grm mixed fruit

½ cup brown sugar                                                            500grm self – raising flour

2 eggs

Soak tea, mixed fruit and brown sugar overnight in cool place, then beat in eggs and add flour gradually, mixing well.  Bake in mod oven for about 1½ hours – check if cooked with a needle.  Makes 2 average size loaves.

NUT BREAD

½ cup sugar                                                                         1 egg

1 cup milk                                                                           2 cups flour

2 teaspoons baking powder                                                ½ cup chopped walnuts

pinch of salt

Cream eggs and sugar, add milk, then flour, baking powder and salt sifted together, lastly chopped walnuts.  Let rise for 20 minutes.  Cover with greased paper and bake in mod oven for about ¾ hour at 190ºC.

 YORKSHIRE PARKIN LOAF

220grm  self- raising flour                                     ¼ teaspoon salt

 1 teaspoon ground ginger                                    220grm oatmeal

165grm soft brown sugar                                      220grm treacle or syrup

110grm margarine                                                142ml  milk

Line a baking tin 25cm x 30cm with greaseproof paper and grease.  Sift flour, salt and ginger into mixing bowl then stir in oatmeal.  Melt together sugar , margarine and treacle, add milk and stir into dry ingredients.  Spoon into lined tin and bake 1 – 1½ hrs in slow oven 170ºC .  when cold wrap in greaseproof paper and store in air – tight tin.  Cut into squares.  This can be baked in small loaf tins and sliced.  It keeps very well.