Name: Phil Vickery's easy apple and sultana teabread recipe
Prep time: 15 min
Cook time: 50 min
Yield: Serves: 6–8
Ingredients: 25g porridge oats; 50g Muscovado sugar; 2 medium Bramley apples, cored, peeled and grated; 6 tbsp apple juice; 4 tbsp olive oil; 115g self raising flour; 115g sultanas; ½ tsp baking powder; 1 tsp mixed spice; 1 medium egg, beaten

By Phil Vickery

published 12 July 19

Phil Vickery's easy apple and sultana teabread, made with porridge oats, apples, sultanas and mixed spices, is a wonderfully flavoursome treat.

For an extra something special with your afternoon cup of tea, this deliciously moist teabread is just the thing. It's also great for packed lunches, picnics, are a post-supper treat.

Love Phil's recipes? We've got loads more delicious treats by Phil Vickery right here

Ingredients

25g porridge oats
50g Muscovado sugar
2 medium Bramley apples, cored, peeled and grated
6 tbsp apple juice
4 tbsp olive oil
115g self raising flour
115g sultanas
½ tsp baking powder
1 tsp mixed spice
1 medium egg, beaten

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Method

Preheat the oven to 180°C/Gas Mark 4.
Place the oats and sugar into a bowl, add the grated apple, juice and oil, mix well and then leave for 15 minutes.
Add the flour, sultanas, baking powder, mixed spice and egg and mix well, but carefully.
Spoon the mixture into a greased and lined 1lb loaf tin. Bake for 45-50 minutes, then remove from the oven and cool slightly.
When cool, slice and serve with a smidgeon of olive oil spread (if that?s allowed!).

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Phil Vickery

Phil Vickery has been part of the This Morning team for over 20 years and his recipes are unsurprisingly a huge hit with families as they are fuss-free, wholesome and delicious. He’s one of the country’s most-loved chefs and is passionate about using locally sourced ingredients to cook classic British dishes. In fact, in Phil’s spare time he likes to spend ours on his farm tending to the land and livestock, which includes pigs.