Sunday, 8 November 2009

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.


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.

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