Orange & Madeira Teabread

  1. Preheat the oven to 160°C ( 325°F) Gas mark 3
  2. Line a cake tin
  3. Cream the butter and sugar until pale and creamy
  4. Break the eggs into a small bowl and beat
  5. Add the egg to the creamed mixture a little at a time
  6. If the mixture begins to curdle add a spoonful of flour
  7. Sift the remaining flour and fold into the creamed mixture
  8. Add the grated orange rind and juice
  9. Turn the mixture into a lined cake tin and bake for 50mins -1 hour
  • 225g (8oz) Neills Self Raising Flour
  • 175g (6oz) Butter
  • 175g (6oz) Caster sugar
  • 3 medium eggs
  • Rind & juice of 1 orange