One of the recipes in a cookbook I reviewed recently was for a Welsh tea loaf where the dried fruit is soaked in hot tea. The resulting loaf is delicious, particularly when cut into thick slabs and smeared with butter. I took that concept and replaced the tea with coffee. I like my coffee strong so I used two tablespoons of ground coffee to 1 cup of boiling water.
I made the first version with raisins which was nice but as the Anster favours sultanas over raisins I switched. It helps that sultanas are less expensive than raisins. I’m fairly sure I have mentioned before that the Anster is one of those weird people who doesn’t like coffee. I can taste the coffee in this loaf but that may be because I know it is there. The Anster loves this loaf – it is his sort of food. I expressed a little surprise and asked him if he could taste the coffee and he said now that you mention it he could detect the coffee but it was subtle enough for his taste buds. Continue reading