December 1st, 2023
As the weeks fast forward toward the summer break and accompanying festivities, I like to have some bakes at the ready for sharing with visitors and gifting to those who positively impact our lives throughout the year – teachers, neighbours, whānau, and friends.
Although it can be a hectic time of year, putting aside an afternoon to get creative in the kitchen may be just what is needed to slow down and enjoy the tactile experience of cooking. Today, I share a recipe for a simple tea loaf with advent flavours to enjoy over a cup of tea – scroll down. The orange marmalade recipe can be found in my latest cookbook, The Homemade Table, plus a version online here.
+ More Edible Gift ideas on Homegrown Kitchen
Edible gifts make excellent gifts for the season of giving ahead. Over the years I have shared quite a few on my website and have curated some of my favourites in the following list. Savoury edible gift ideas could include, jars of homemade chutney, flavoured olive oil (garlic, chilli and/or herb), dukkah, and marinated olives, to name a few.
- Spiced Biscuits with Plum Icing
- Fig & Pistachio Panforte
- Orange-kissed Chocolate Truffles
- Florentine Caramels
- Chocolate Hazelnut Truffles – this is an oldie but a goodie (from 2012, one of the first recipes I shared on this website!)
Sultana & Marmalade Tea Loaf
- ¾ cup boiling water
- 1 English breakfast tea bag (can use any tea here, rooibos is also lovely)
- 1 cup (150g) sultanas
- 3 eggs
- ¼ cup (50g) brown sugar
- ⅓ cup olive oil or 80g melted butter
- 2 tbsp orange or grapefruit marmalade
- 1 ½ cups (225g) plain flour (can use gluten-free)
- 1 ½ tsp baking powder
- 1 tsp mixed spice
- pinch of salt
- 1 tbsp marmalade
- 3 tbsp water
- First, brew the tea. Place the boiling water and tea bag into a bowl and leave to brew for 10 minutes. Remove the teabag and add the sultanas. Set aside to rehydrate for at least 1 hour.
- Preheat the oven to 180ºC. Grease and line a 21cm x 11cm loaf tin.
- In a large mixing bowl whisk together the eggs, sugar, and oil/melted butter. Stir in the 2 tbsp marmalade along with the plump sultanas and soaking liquid.
- Sift over the dry ingredients and use a spatula to fold together until just combined. Scoop the batter into the prepared tin and bake for 45-50 minutes until an inserted skewer comes out clean. Cool in the tin for 5 minutes.
- To make the glaze combine the marmalade and water in a small saucepan, bring to a simmer for 1 minute. Brush the glaze over the hot loaf then remove from the tin and transfer to a cooling rack.
- Wrap the cooled loaf in baking paper and store in an airtight container. Consume within 5 days. Serve slices of the tea loaf for afternoon tea spread with butter and extra marmalade.
2024 Recipe Calendar + Giving Back
I am incredibly grateful for the continued support for my cookbooks, calendars, and cooking workshops, and wanted to find a way to give back. I am aware as we enter the holiday season this can be a challenging time of year for people in our communities and beyond. From today (1st Dec) until Wednesday 20th December, $5 from every recipe calendar ordered through my website will be collected to donate.
The total tally will be split between Food Bank NZ and World Central Kitchen – a worldwide charity providing meals and food to people in need (disaster areas, war zones, etc). Food is a big part of my life so it makes sense to focus on food-based charities. I have included the links to their websites above to learn more about their important work or if you wish to donate directly. Many thanks again for your support.
Nā tō rourou, nā taku rourou ka ora ai te iwi – With your food basket and my food basket the people will thrive.