Diana was a wonderful cook and a baker of great talent.   For many years she organised the catering at St Mary’s, encouraging people to provide food and help with events and thanking them with a card afterwards.   We still use Geoffrey’s recipe for mulled wine at our carol service!   She was the leader of the refreshment team and the cake stall at the annual Fair, making quantities of goodies herself.    I give below her simple recipe for delicious tea bread – try it and remember Diana.

 

Diana’s Tea Bread

350 ml cold tea

350 g   dried fruit, whatever you have in the cupboard

160 g   soft brown sugar

280 g   self-raising flour

One     beaten egg

 

Soak tea, fruit and sugar in a bowl overnight.  Mix in flour and egg.  Bake in a greased and lined loaf tin at Gas 4, 180°C, for about 75 minutes or until a skewer comes out clean. Cool in tin for a short while before turning out.   Delicious as it is or spread with butter.

 

Sarah Macnab