Fruit Tea Bread

This delicious tea bread can be frozen for up to 1 month so why not double the recipe and keep 1 in the freezer. When it has completely cooled, wrap in cling film and freeze. Defrost at room temperature. It's also great for breakfast, toasted and buttered while it's still warm, a bit indulgent, I know, but a real treat.

Ingredients

1/2 pint strong cold tea

12oz mixed dried fruit

6oz soft brown sugar

2-4 tbsp whisky (optional)

8oz plain flour

Pinch of salt

1 1/2 tsp baking powder

2oz butter, cut small

1 egg, beaten

Soak the dried fruit and sugar overnight in the cold tea add the whisky if using.

Next day, heat the oven to 150C/300F/ gas 2

Sift the flour, salt and baking powder into a large bowl. Rub in the butter then stir in the egg.

Stir in the dried fruit and add the tea, gradually stopping when you have a slackish dough. You may not need it all.

Line a loaf tin with non stick paper, tip in the dough and bake for 1 1/2 hours. Turn out on a wire rack to cool.

When completely cool serve slices spread with unsalted butter.