Tea Breads, Buns And Muffins Recipes - Mango Tea Bread

Ingredients

• 275g/2 1/2cups plain flour

• 10ml/2 tsp bicarbonate of soda

• 10ml/2 tsp ground cinnamon

• 2.5ml/1/2 tsp salt

• 115g/1/2 cup margarine, at room temperature

• 3 eggs, at room temperature

• 285g/1 1/2 cups sugar

• 120ml/1/2 cup vegetable oil

• 1 large ripe mango, peeled and chopped

• 85g/1 1/2 cups desiccated coconut

• 65g/1/2 cup raisins

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Method:

1. 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.

2. Sift together the flour, bicarbonate of soda, cinnamon and salt. Set aside until needed.

3. Cream the margarine until soft. Beat in the eggs and sugar until light and fluffy. Beat into the oil.

4. Fold the dry ingredients into the creamed ingredients in three batches, then fold in the mango, two-thirds of the coconut and the raisins.

5. 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.