Recipe: Make the National Trust’s Honey Tea Bread
PUBLISHED: 11:44 10 July 2020 | UPDATED: 11:44 10 July 2020
The kitchen at Kingston Lacy in Dorset shares a classic teatime favourite
Enjoy this classic tea bread with a generous spread of butter. You can use locally produced honey if you can’t pick up a jar from their onsite shop.
Prep Time: 20 minutes (plus overnight soaking of the dried fruit); Cooking time:70 minutes; Makes: 1 x 900g loaf
225g mixed dried fruit
150ml cold tea
100g Kingston Lacy honey
225g self-raising flour, sifted
1 egg, well beaten
100g butter, melted
1 tablespoon Kingston Lacy honey, warmed
25g finely chopped nuts (walnuts, hazelnuts or almonds)
25g demerara sugar
Method: Place the dried fruit, tea and honey in a bowl and leave to soak overnight or for at least 6 hours. Preheat the oven to 150°C/ gas mark 2. Grease and line a 900g (2lb) loaf tin. Mix the flour into the fruit mixture, add the beaten egg and beat hard. Finally, beat in the melted butter. Turn into the prepared tin and bake for 50 minutes. Remove from the oven and prepare the topping. Brush with the warmed honey, mix together the nuts and sugar and sprinkle over the top. Return to the oven and bake for a further 15-20 minutes until a skewer comes out clean. Remove from the oven and leave to cool in the tin. When cool, carefully remove from the tin and serve sliced with butter.
Let’s visit Kingston Lacy
Kingston Lacy which is near Wimborne, was once the home of the Bankes family who previously had lived in Corfe Castle. It is now owed and run by the National Trust, and though the house is currently closed to the public, the parkland, part of the garden, takeaway cafe, shop and toilets are now open. Prebooking is essential to ensure social distancing. book your tickets online by 3pm on the day before your visit here or call 0344 249 1895.