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Tea Breads,
Buns and Muffins
Recipes - Mango Tea Bread Recipe
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Tea Breads, Buns And Muffins
Recipes - Mango
Tea Bread
Ingredients
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275g/2 1/2cups plain flour
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10ml/2 tsp bicarbonate of soda
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10ml/2 tsp ground cinnamon
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2.5ml/1/2 tsp salt
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115g/1/2 cup margarine, at room temperature
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3
eggs, at room temperature
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285g/1 1/2 cups sugar
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120ml/1/2 cup vegetable oil
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1
large ripe mango, peeled and chopped
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85g/1 1/2 cups desiccated coconut
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65g/1/2 cup raisins
Method:
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Preheat the oven
to 180C/350G. Then line the base of a 23 x 13cm/9 x 5in loaf tin
with greaseproof paper and grease the paper.
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Sift together the
flour, bicarbonate of soda, cinnamon and salt. Set
aside until needed.
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Cream the
margarine until soft. Beat in the eggs and sugar
until light and fluffy. Beat into the oil.
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Fold the dry
ingredients into the creamed ingredients in three
batches, then fold in the mango, two-thirds of the
coconut and the raisins.
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Spoon over the
butter into the tins. Sprinkle over the remaining
coconut. Bake until a skewer
inserted in the centre comes out clean, about 50-60
minutes. Leave to stand for 10
minutes before transferring to a wire rack to cool
completely.
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