Nice with any Black tea, this is why this recipe was chosen today.
“A Culinary Guide to Herbs, Spices and Flavourings”
by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”
1 -1/2 poppy-seeds
1/3 pint milk
4 oz. soft light brown sugar
¼ pint corn oil
1 teaspoon almond essence
8 oz. self-raising flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 tablespoon skimmed milk powder
Preparation time: 20 minutes, plus soaking and cooling
Cooking time: 25 to 30 minutes
Oven: 190 degrees Celsius, 375 degrees Fahrenheit
Makes 1 large loaf
Usually used to decorate fancy breads, poppy-seeds become the main flavouring ingredient in this subtly flavoured loaf.
1. Grease 9 x 5 inch loaf tin and line with greased greaseproof paper.
2. Put half the poppy-seeds into a small bowl. Add the milk and leave to soak for
3. Whisk the eggs with the sugar in a bowl until light and pale, then gradually add the oil and almond essence, whisking until smooth.
4. Sift the flour with the baking powder, cinnamon and skimmed milk powder. Fold into the egg and sugar mixture. Stir in milk and poppy-seeds.
5. Pour the mixture into the prepared tin, smooth the tope and sprinkle with the remaining poppy-seeds
6. Bake in a pre-heated moderately hot oven until just firm to the touch, then turn out on to a wire rack. Leave to cool completely and serve cut into slices.