|
|
 Sweet bread loaf with rhubarb puree and finely chopped dates mixed-in.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukRHUBARB AND DATE BREAD 8oz rhubarb, chopped 2oz butter 8oz plain flour 1 tbsp baking powder 6oz dates, stoned and finely chopped 1 egg, beaten 4 tbsp milk Wash the rhubarb and cook gently in just the water clinging to the pieces until you have a puree. Rub the butter into the flour and baking powder till it looks like fine breadcrumbs. Stir in the rhubarb, dates, egg and milk and mix together well. Spoon into a greased and lined 2lb loaf tin and bake in a preheated oven at 190/Gas 5 for 1 hour until firm to the touch.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |