Townie
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Mango Tea BreadI picked up a fresh mango that had been reduced to 20p, the rest of the ingredients are from my store cupboard and eggs courtesy of the pekin bantams 
Also wanted to add... the majority of the ingredients are from the Neeps Co-op 
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MANGO TEA BREAD
Makes 1 x 2lb loaf
Ingredients:
10 oz (285g) Plain Flour
2 teaspoons bicarbonate of soda
2 teaspoons ground cinnamon
half a teaspoon of salt
4oz (115g) Margarine, at room temperature
3 Eggs, at room temperature (or 6 pekin bantam eggs )
10 1/2 oz (300g) Sugar
4fl oz (125ml) vegetable oil
1 large ripe mango, peeled and chopped
3 1/4 oz (90g) desicated coconut
2 1/2 oz (70g) raisins
Method :
Preheat the oven to 350 degrees F / 180 degrees C / Gas 4 and Line the bottom and sides of a 2lb loaf tin with greaseproof paper.
Sift together the flour, bicarbonate of soda, cinnamon and salt.. Set aside
With an elextric mixer, cream the margarine until soft
Beat in the eggs and sugar until light and fluffy. Beat in the oil.
Fold in the dry ingredients into the creamed ingredients in 3 batches.
Fold in the mango, two thirds of the coconut and the raisins
Spoon the batter into the loaf tin.
Sprinkle over the remaining coconut, Bake until a skewer inserted in the centre comes out clean, after 50-60 minutes. Let it stand for 10 minutes before turning out onto a rack to cool completely.
Just wanted to add a wee warning….. I checked my loaf after 50 minutes because it was smelling like it was ready, when I did it was still gooey in the centre, so I closed the oven door and gave it another 10 minutes.
After 10 mins I went to get it out, and found that centre of the loaf had sunk, because I skewered it… [u]Don’t skewer test it until after 60 mins
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