Tea Bread - serves 6-8, depending on how thick you like your slices!
1 mug of cold tea (no milk)
225g mixed dried fruit - sultanas, raisins, currants, mixed peel - any combination of!
225g self raising flour
125g caster sugar
1 large egg, beaten
2 tbsp orange maramalade
- Place the fruit in a small bowl and pour the tea over the top. Soak overnight or until the fruit swells (I soaked the fruit for about 4 hours and that was OK).
- Grease a 675g loaf tin and preheat the oven to Gas 4.
- Combine the rest of the ingredients in a bowl; then pour in the fruit and any left over tea. Stir thoroughly.
- Pour into the loaf tin and bake for about 1 hour and 10 mins... check after 1 hour and then every 5 minutes until the top is nicely browned and a skewer when inserted comes out clean.
- Allow to cool slightly before removing from the tin.
- Job done!
You can serve it sliced on it's own or with butter... after about 1 week (if it lasts that long!) it also makes great bread and butter pudding.
As a variation to the recipe, I also use different teas. The recipe calls for normal English tea, but I have used fruit teas, Earl Grey, Assam teas, etc... just to give a slight twist to the flavour!
It's enjoyed by all in my family and a good cake to have in "stock" for unexpected visitors. It's low in fat and a great way to get some fruit into your little one's tums!
The recipe is adapted from a Nigella Lawson recipe - have a look at the other great recipes on her site here.