Phil Vickery’s easy apple and sultana teabread
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A wonderful treat with an afternoon cup of tea - deliciously moist teabread from top chef Phil Vickery
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Prep time: 15 mins
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Cooking time: 50 mins
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Serves: 6-8
Ingredients
- 25g porridge oats
- 50g Muscovado sugar
- 2 medium apples, cored, peeled and grated
- 6 tbsp apple juice
- 4 tbsp olive oil
- 115g self raising flour
- 115g sultanas
- ½ tsp baking powder
- 1 tsp mixed spice
- 1 medium egg, beaten
Method
- Preheat the oven to 180°C/Gas Mark 4.
- Place the oats and sugar into a bowl, add the grated apple, juice and oil, mix well and then leave for 15 minutes.
- Add the flour, sultanas, baking powder, mixed spice and egg and mix well, but carefully.
- Spoon the mixture into a greased and lined 1lb loaf tin. Bake for 45-50 minutes, then remove from the oven and cool slightly.
- When cool, slice and serve with a smidgeon of olive oil spread (if that?s allowed!).
By Andrea Mann
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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brenda huxley, posted 1 month ago
tried this recipe but found it very flat and heavy.where did I go wrong?
