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Ingredients

Saffron Tea Bread

Saffron bread has long made a home in the cooking of Great Britain, particularly in areas where saffron used to be grown, such as Cornwall and around Saffron Walden.

Method

Soak the saffron in 230 ml (8 fl oz) hot, but not boiling water for half an hour or more. Pre-heat the oven to 180C/350F/Gas Mark 4. Line non-stick 500g (1 1lb) loaf tin with baking parchment.

Stir the butter and sugar in a fairly large pan, over a medium heat until the butter has all melted and mixed with the sugar. Now add the raisins and cherries, and the saffron water complete with all the threads. Stir and then simmer for 5 minutes, before leaving to cool.

Sift the flour with the baking powder and salt. Tip into the saffron mixture and stir to form a batter. Pour into the prepared loaf tin and smooth down. Bake for 1-1 1/4 hours, or until a skewer inserted into the centre comes out clean. Lift out of the tin on to a wire rack and leave to cool. Serve thickly sliced and plentifully buttered.

More information

Suitable for

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