A simple loaf using any nuts you might have in the store cupboard – pecans, walnuts, almonds or hazel nuts. It is very quickly mixed together and makes a delicious tea time treat. Slice thickly or thinly and eat with a cup of tea for a mid morning snack or pop a few slices in your packed lunch box. This loaf keeps very well – if you have any left. This loaf should serve up to 6 people. Store in an airtight container and eat within 2-3 days. This nut roast is much tastier the next day.
- 175g soft margarine
- 175g caster sugar
- 3 eggs, medium
- 225g self raising flour
- 25g ground almonds
- 25g candied peel
- 75g mixed chopped nuts
- 2tbsp milk
- 2tbsp apricot jam
- 1tbsp water
Preheat oven to 160⁰C/325⁰F/Fan 140⁰C/Gas Mark 3. Grease and line a 1kg loaf tin
Put the margarine, sugar, eggs, flour, almonds nuts, peel and milk into a bowl. Beat together until light and creamy.
Spoon into the loaf tin and bake for about 1 ½ hours until well risen and golden brown or until a skewer inserted into the centre of the loaf comes out clean.
Remove from the oven and leave to cool in the tin for 5 minutes. Turn out onto a cooling rack.
Heat together the jam and water and stir until runny. Brush the top of the loaf with the jam.
Top tip for making Country nut loaf
Use half white and half wholemeal flour in this recipe. Decorate the top of the loaf with a selection of nuts.