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.
This bread is best served warm straight from the oven