This is not the yeasted savoury nut bread popular in Germany, but real English teabread. It isn't rich, nor too sweet, nor too walnutty even, just very moreish. I can't think of anything nicer after an autumnal walk.
1 egg
butter for greasing
225 ml (8 fl oz) milk
150 g (5 oz) sugar
275 g (10 oz) self raising flour
pinch of salt
50 g (2 oz) chopped walnuts
1. Grease around the mixing bowl with a small piece of butter and add the egg, beaten.
2. Add the milk and sugar, and sieve over the flour and salt. Mix well, then stir in the walnuts.
3. Place in a greased bread tin and set aside for 20 minutes. Then bake the
4. walnut bread at Gas 3 (170C) 325F for 1 hour. When cool, slice it fairly thinly and butter it if you like.
