Huffsie is a traditional Shetland tea loaf that originated on the island of Whalsay. Served ‘klined’ (Shetland dialect for ‘spread’) with butter, it’s a delicious teatime treat whether on land or at sea.
Brew a strong cup of tea, leaving the tea bag in it. Pour 175 ml strong tea with the tea bag over 200 grams mixed dried fruit and leave the fruit to soak for at least an hour. Do not drain the liquid.
Heat the oven to 150°C/300°F/gas mark 2. Grease and line a 2lb loaf tin.
Weigh 200 grams self-raising flour, 1 tsp baking powder and 2 tsp mixed spice in a medium-sized mixing bowl and set aside.
Lightly beat 2 free-range eggs in a separate small bowl.
Weigh100 grams soft brown sugar, 100 grams butter, and 1 tbsp treacle into a small saucepan. Add the mixed dried fruit and tea that hasn’t soaked into the fruit (remove the tea bag!).
Slowly bring the ingredients to a boil and cook for 2-3 minutes, stirring constantly. Remove from the heat and allow to cool a little. Add 2 free-range eggshe eggs and beat well.
Pour the liquid mixture into the flour mixture and stir until combined.
Transfer immediately to the prepared loaf tin and cook for 45 minutes, until it is well-risen and golden brown. You can test its readiness by inserting a skewer - if it comes out clean, it's baked.
Cool in the tin. Store for up to five days in an airtight container.
Notes
Mary Hutchison's Huffsie Recipe
Cream together 1/2 lb butter and 1/2 lb brown sugar. Add 3 eggs, beat well and then add 10 oz plain flour, 1/2 – 1 tsp bicarbonate of soda, 1 tsp each cinnamon, ginger and mixed spice and 1 tbsp vinegar. Mix well, and if required, add a little milk. Add 1 shredded apple, 2 oz mixed peel, 1/2 lb raisins and 1/2 lb currants. Mix well. Spoon into a 9-inch greased and papered tin and bake slowly (what temperature?) for 2.5 hours.
Maggie Leask's Huffsie Recipe
Put 1 cup raisins, 1 cup sultanas, 1 cup sugar, 5 oz butter and 1 tsp bicarbonate of soda into a saucepan and simmer for 10 minutes. Cool and add 2 eggs and 2 cups of plain flour. Spoon into two greased and lined loaf tins and bake at 170 degrees Celcius for 60 minutes.