Acorn and Apple Tea Bread

You can make this as a loaf or put the mixture into muffin cases and bake for just 25 minutes

·         225g (8oz) S R Flour

·         Pinch of salt

·         5ml (1 tsp) Mixed Spice

·         100g (4oz) Soft butter or marg

·         100g (4oz) Caster sugar

·         2 Eggs

·         15ml (1tbsp) Golden syrup

·         100g (4oz) Sultanas

·         100g (4oz) chopped processed Acorns

·         1 medium Cooking Apple peeled, cored and chopped

Process your acorns by peeling off the shells and boiling them for 15 minutes until the water goes brown. Then strain and boil again in clean water for another 15 minutes. Drain the acorns and peel off any skins that are left on. Now chop roughly and leave to cool.

Grease and line a loaf tin measuring 19x11cm (7.5 x 4.5in) Sift together the flour, salt and mixed spice into a large bowl. Add the remaining ingredients (including the acorns) and mix together well. Put the mixture into the tin and bake in the oven at 180oC for 1 hour then reduce the oven temperature to 170oC and bake for a further 20 minutes. Turn out and cool on a wire rack serve thickly sliced and buttered.