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  • Ingredients

    • 115g (4oz) unsaturated margarine
    • 115g (4oz) light soft brown sugar
    • 2 tablespoons honey
    • 2 eggs, beaten
    • 225g (8oz) gluten free, self raising flour
    • 1/2 teaspoon ground nutmeg or cinnamon
    • 2 large bananas


    Preheat oven to 180c/350f/gas mark 4.

    Lightly grease and line a 900g (2lb) loaftin.

    Beat together margarine, sugar and honey in a bowl, until light and fluffy.

    Gradually beat in egg, then fold in flour and nutmeg/cinnamon.

    Peel bananas and mash flesh.

    Fold mashed bananas into teabread mixture and mix well.

    Spoon the mixture into loaf tin and level surface.

    Bake for 1 to 1 1/4 hours or until risen, golden brown and firm to touch.

    Cover lightly with foil towards the end of cooking time to prevent top of loaf over-browning.

    Cool for a few minutes in the tin, then turn out onto a wire rack to cool.


    • 8oz of gluten free self raising flour
    • pinch salt
    • 1 level teaspoon gluten free baking powder
    • 1/2 teaspoon mixed spice
    • 2 oz sugar
    • 2 oz margarine
    • 4 fl oz milk
    • 1 medium apple, chopped
    • demerara sugar to sprinkle


    Mix all of the dry ingredients together.

    Rub in the margarine.

    Mix in chopped apples.

    Add milk to make firm dough.

    Roll out into a round, approx 1/2 inch thick.

    Sprinkle with demerara sugar and place on a baking tray.

    Cook at 350f, 180c, gas mark 4 for approx 35 minutes


    • 350g (13oz) mixed Fruit with peel
    • 70g (2.5oz) light muscouado sugar
    • 300ml( half pint) hot black tea made with 2 tea bags
    • 300g (11oz) gluten free self raising flour
    • 1 large egg, beaten
    • Oil for greasing


    Put the mixed fruit and sugar into a bowl and pour over the hot tea, stir well the cover and leave to soak overnight.

    The next day, heat the oven to 150c/130c fan/gas 2, lightly grease a 900g (2lb) loaf tin and line with grease proof paper.

    Stir the flour and egg into the fruit mixture, then turn into the tin and level the surface.

    Bake for 1 1/2 to 1 3/4 hours until rise and a skewer inserted into the loaf comes out clean.

    Cool for 10 minutes and then turn out and cool on a wire rack.

    Slice and spread with butter.


    • 100g (3.5oz) unsalted butter, softened plus extra for greasing
    • 70g (2.5oz) caster sugar
    • 2 eggs
    • 100g (3.5oz) gluten free self raising flour
    • 1 tsp almond essence
    • 50g (2oz) ground almonds
    • 240g (8.5oz) diced apricots (tinned or fresh)
    • 8 teaspoons golden syrup


    Preheat oven to 180c (350 f) gas mark 4 and grease eight 200ml (7fl oz) pudding basins.

    In a mixing bowl cream together the butter and sugar until pale and fluffy.

    Add the eggs gradually, if the mixture separates, stir in a little of the flour.

    Add the almond essence, then fold in the remaining flour and ground almonds. Split the apricots between the pudding basins and add a teaspoon of syrup in each.

    Divide the sponge mixture evenly between the basins and cover with lids or foil. Bake for approx 15 minutes, until firm to touch and golden brown.

    Serve with cream, custard or ice cream.

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