Timings did not go according to plan on Thursday. My big idea of coming home from my course and baking the BB went out of the window, so it only went in the oven yesterday morning. Mind you, the house spent most of the day smelling wonderfully bakey so I'm not complaining. And I got to eat it for breakfast this morning which was rather delicious (one might even say DeliciousDeliciousDelicious, if you will excuse the really bad pun - sorry, I think I'm only half awake). So what with Mr G taking a chunk for work and my efforts, we're well on the way to having eaten half already.
I changed the recipe ever so slightly from Mr P's version. Mr P specifies individual spices but I didn't have these so I just added the same total amount of mixed spice. I also threw in a couple of tablespoons of candied peel, which will probably have the Welsh reeling but for me intense fruitiness needs a bit of citrus to stop it from being a tad bit dull. And next time, I think I'll cut the sugar down by 50g. I baked it in a 22cm square tin and it took an hour.
The result was not what I was expecting at all. the phrase 'tea bread' always conjures up something dry-ish and in serious need of butter. Well, this (after a recommended day of being wrapped up) was moist and sticky and tasted like a serious case of Hot Cross Buns. Exceeding delicious in fact. And with a smear of salted butter, heaven!