Grapefruit marmalade and tea loaf
This tea loaf recipe is not only for eating with tea, but uses tea to soak the fruit. I have adapted it to use my easy grapefruit marmalade because I had jars of the stuff staring at me in the kitchen and thought this would be a good way to use them up. My neighbour Bruce gives me free access to his grapefruit tree, which delivers fruit so sweet you never have to add sugar. And I have to confess, in winter you can often find me sitting by the fire in the evening sipping on my version of a Whiskey Sour. Pour a jot of whiskey over ice cubes and fill your glass to the brim with freshly squeezed grapefruit juice. I'm sure all the vitamin C is very good for me! This loaf lasted exactly one day on our kitchen table, proving popular with the kids and the adults, so I have had to make another one and keep it tucked away for my own supply. The longer this keeps, the better it is.
Easy grapefruit marmalade
|1 to taste||Sugar, for each cup of pulp, addition of one cup sugar is recommendable|
Grapefruit Marmalade Tea Loaf
To prepare Easy grapefruit marmalade:
- Chop up the grapefruit and lemon - skin and all - into little dice (about 1cm) collecting the juice as you go, then put in a bowl covered with the water. Leave overnight.
- In the morning, boil for 45 minutes until it goes a bit pulpy and soft. Leave to cool a little, then pour back into the bowl.
- For each cup of pulp, add a cup of sugar and put back into the pot and boil briskly until it reaches setting point. To tell it's reached this point, take a spoonful out and put on a cold saucer. When you run your finger through the puddle, there should be a clear channel left which doesn't fill up.
- Pour into sterilised jars. You can do this by washing them well and putting them in the oven on 110C for 10 minutes. Boil lids in a pot of boiling water for the same time. This recipe makes enough for about six 250ml jars.
To prepare Grapefruit marmalade tea loaf:
- Before you go to bed, soak the sultanas, raisins, sugar and marmalade in a bowl with the hot tea.
- In the morning, beat in the egg and sift in the dry ingredients.
- Grease and flour your loaf tin thoroughly and pour the mixture in. Cook at 170C for an hour, or until a skewer inserted into the middle comes out clean. Keep an eye on the top as it might burn. If it looks a bit dark, gently place a piece of tin foil on top until the rest of the loaf cooks.