Kokova Magazine

A traditional British tea loaf made with ginger marmalade, spices and chopped walnuts. The sticky glaze keeps the loaf lovely and moist, and adds an extra marmalade zing to the tea loaf.

Serve in slices with a high quality spread, such as Clover Seedburst. Perfect for the school or office lunch box, picnics and afternoon tea.

Can be frozen in slices, with greaseproof paper in-between each slice. Use any marmalade that you have to hand; grapefruit and traditional Seville orange marmalade is also delicious.

Serves: 12 slices
Preparation time: 10 minutes
Cooking time: 1hr 15minutes
Total time: 1hr 25 minutes

Ingredients

• 150g ginger marmalade (or normal marmalade if you are not a lover of ginger)
• 175g margarine or butter, softened
• 175g light muscovado sugar
• 3 large free-range eggs, beaten
• 225g self-raising flour
• 1 tsp baking powder
• 2 tsps ground ginger
• 1 tsp mixed spice
• 100g walnuts, shelled and roughly chopped

Procedure

• Preheat the oven to 180 C/Gas 4. Butter a 1kg/2lb loaf tin and line with bottom with greaseproof paper. Set aside 1 tablespoon of the marmalade in a small saucepan.
• In a mixing bowl, add the remaining marmalade with the softened margarine or butter, sugar, eggs, flour, baking powder and spices, and mix until smooth and light for about 3 to 4 minutes. Add the chopped walnuts and stir well.
• Pour or spoon the mixture into the prepared tin and smooth the top.
• Bake for about 1 to 1 1/4 hours until a skewer inserted comes out clean. Cover loosely with foil after 40 minutes if the loaf is browning too much. Once cooked, carefully remove from the tin, and cool slightly on a wire rack.
• Gently heat the reserved marmalade with a teaspoon of water, and then spread the marmalade glaze over the top of the warm loaf. (You can also add the glaze to the loaf whilst in the tin, but this makes it more difficult to get out)
• Serve cut into slices and spread with Clover Seedburst

For more information visit www.cloverfamily.co.uk