I was looking for a vehicle for jam, a change from the fruit-filled tea bread and a way to use up ingredients I already have.
This item is introduced as being suitable for children, although ‘Grown ups may do well to visit on its afternoon debut’ apparently.
From Tea-Time and some Cakes, Kitchen Essays, Agnes Jekyll. (Persephone Books, reprinted 2008)
Caraway Tea Bread
3 teacups flour
1 teacup castor sugar
1 cup boiling milk
3 oz butter
2 tsp baking powder
1 large dessertspoonful ground caraway seeds
Mix flour, baking powder and sugar, rub in butter, mix the milk warmed with the egg beaten and the ground caraway seeds. Knead into a flattish brick-shaped loaf or cake, and bake 20 minutes in a quick oven.
To be eaten fresh with a little butter.
- The caraway seeds I have are whole and ended up being bashed and chopped a bit before they were added. I had a kitchen equipment fail by losing my pestle (Where is it, seriously?! My kitchen is tiny! Don’t comment ‘Behind the fridge!’, I have already looked there.) and then immediately after this, my hand mixer stopped working.
- I also didn’t have any milk so decided to substitute a cup of hot water and a spoonful of oil, to which I added the seeds while I was doing the weighing and rubbing in so they could soften up.
- I rubbed the fat and dry ingredients into tiny even crumbs, which, I realise in retrospect may have been an error in terms of the softness of the loaf.
- I used a small loaf tin. I contemplated putting the mixture into 2 round cake tins but the batter (which was like firmer, more elastic cake batter) filled the loaf tin by 2/3 which seemed about right.
- Cooking time given is a complete lie, if you’re cooking it in a bread tin. I gave it 20 minutes at GM8, after which time it was brown on top and still liquid within. I then turned the oven down to GM5 and gave it another 20 minutes. I imagine if I had cooked it in a flatter tin, it would have been quicker.
The texture is a cross between a cake and a scone, with a crisp crust and firm enough centre on which to spread butter. I think I may have overcooked it slightly so I shall have to see how well it keeps. It is also rather crumbly, with some pieces of crust breaking off so next time I make this, I’ll use a shallower tin. It is fairly sweet but the flavour is good – I thought it might need some orange or lemon zest or some vanilla but the fruity notes in the caraway seeds have infused the whole loaf.
Carried away by Elly