Christchurch Tea Ring

Veggie.Lover's picture

Dec. 27, 2011


Dried yeast/1/2 ounce fresh yeast 2 Teaspoon (10 Milliliter)
Malt extract 30 Milliliter (2 Tablespoon)
Warm water 1/2 Pint (150 Milliliter)
Yogurt 4 Fluid Ounce (100 Milliliter)
Egg 1 , beaten
Whole wheat flour
Ground cinnamon 15 Milliliter (1 Tablespoon)
Ground ginger 2 Teaspoon (10 Milliliter)
Grated nutmeg 1/2 Teaspoon (2.5 Milliliter)
Salt 1 Pinch
Sunflower oil 30 Milliliter (2 Tablespoon)
Prunes 12 Ounce (350 Gram)
Orange juice 1/4 Pint (150 Milliliter)
Grated orange rind 1 Teaspoon (5 Milliliter)
Vanilla essence 1/2 Teaspoon (2.5 Milliliter)
Raisins 2 Ounce (50 Gram)
For the topping
Malt 15 Milliliter (1 Tablespoon)
Concentrated apple juice 15 Milliliter (1 Tablespoon)



1. Preheat oven to gas mark 6, 200°C (400°F).


2. In a bowl cream yeast with malt extract and warm water.

3. Keep aside in a warm place for about 5 minutes.

4. In a bowl combine yogurt and egg. Reserve some egg for glazing the dough.

5. In a large bowl sieve flour, spices and salt together. Also add bran left in the sieve.

6. Mix the yeast mixture and oil. Knead well.

7. Transfer dough into a clean bowl, cover with polythene or a damp cloth. Let rise for 1 hour or until double in size.

8. Stew the prunes in orange juice for about 20 minutes. Stone the prunes.

9. In a liquidizer add prunes, orange rind and vanilla essence. Blend to a stiff puree. Let cool.

10. Knock the dough and knead with raisins.

11. Roll out to a 30.5 x 45.5 cm (12 x 18 in) rectangle.

12. Spread prune puree on it and roll up the dough from the long side.

13. Shape into a ring and make 12 deep slits in the dough.

14. Twist each portion slightly to let the cut side face upwards.

15. Prove for 15-20 minutes.

16. Oil a baking sheet and put the tea ring on it.

17. Brush with beaten egg.

18. Bake for 20-25 minutes.

19. Combine malt extract and concentrated apple juice.

20. Brush tea ring while still hot.


21. Serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 526Calories from Fat 75

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 74 mg3.08%

Total Carbohydrates 108 g36%

Dietary Fiber 15 g60%

Sugars 32 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet