Perfect for an afternoon snack with a cuppa, this tangy citrus teabread tastes especially good spread with a little butter
- 350g (12oz) self-raising flour
- 125g (4oz) ground rice
- Pinch of salt
- 175g (6oz) butter or margarine
- 125g (4oz) caster sugar
- Grated rind of 2 medium lemons
- 300ml (½ pint) milk
- 2 tbsp demerara sugar
- 2 x 20cm (8in) sandwich tins, buttered and base-lined
Set the oven tor 200°C/400°F/Gas Mark 6. Sift the flour, ground rice and salt into a bowl then rub in the butter. Stir in the sugar, lemon rind, and the milk.
Divide the mixture evenly between the tins and sprinkle with demerara sugar. Bake for 20-25 minutes. Cool on a wire rack, but while still warm, slice as you would bread, and spread with butter.
Top tip for making Lemon teabread
This bread is best served warm straight from the oven