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Marmalade and fig tea bread

  • 15 minutes
  • 50-55 minutes
  • Makes 1 loaf
Marmalade and fig tea bread

This loaf keeps well and is delicious thickly sliced and topped with butter and more marmalade.


  • 1½ cups self-raising flour
  • 1 teaspoon ground ginger
  • 50 grams butter, diced
  • ½ cup brown sugar
  • ½ cup chopped dried figs
  • ½ cup milk
  • ¼ cup orange marmalade
  • 1 egg, lightly beaten
  • 2 tablespoons glace peel, optional


  1. Preheat the oven to 170ºC. Grease and line the base of a large 21cm x 11cm loaf tin.
  2. Sift the flour and ginger into a medium-sized bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and figs.
  3. In a separate jug or bowl, mix together the milk, marmalade and egg. Stir into the dry ingredients and mix gently with a slotted spoon to form a soft batter.
  4. Turn the mixture into the prepared loaf tin, level the surface with a spatula and scatter over the mixed peel, if using.
  5. Bake in the preheated oven for 50-55 minutes until golden brown and skewer inserted in the centres comes out clean.

Cooks Tips

Variations: - Vary the dried fruit, trying prunes or raisins. - In place of ginger, use mixed spice. - Add a touch of rum or brandy by substituting 2 or 3 tablespoons of milk for your preferred spirit. - Try apricot jam in place of the marmalade. - To make this loaf dairy free, use ¼ cup light-flavoured oil in place of the butter and soy or goat's milk in place of the milk.

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