I feel awful! I have been neglecting you, my lovely readers. Easter has been such a spin I have not made time to respond to all of your kind comments and I have so enjoyed reading them.
So, here, by popular request, is the recipe:
Easter Marzipan Teabread
6oz marzipan chilled and diced.
8oz plain white flour
4oz soft brown sugar
8oz mixed dried fruit
6 fl oz milk
1/2 teaspoon baking powder
1 teaspoon bicarbonate soda
1 tablespoon Marmalade to glaze.
1kg loaf tin with greaseproof liner
Rub together butter and flour to form a breadcrumb texture.
Stir in the sugar and dried fruit.
In a jug, mix together the milk, baking powder and bicarb.
Pour milk mixture into the centre of the dry ingredients and mix well to a soft dropping consistency. Use more milk if required.
Spread 1/3 of mixture into the tin and top with half the marzipan chunks. Repeat. Top with the remaining 1/3 of the cake mixture and level the surface.
Bake for 45-60 mins on the bottom runner of the roasting oven until firm to the touch. Half way through the cooking turn the cake, pop a piece of foil loosely onto the tin and put the cold plain shelf onto the 2nd set of runners.
Turn out and cool on a wire rack.
Warm the marmalade with a little water on the back of the Aga and spread over the teabread whilst still warm.
Cool completely before slicing
Spread with lots of butter, sit down...
and enjoy with a nice hot cup of tea!
For non-aga bakers try to find a teabread recipe with cooking times you can adapt. It's what I do in reverse with non-aga recipes!