A good old-fashioned tea loaf. There’s sweetness from the dried fruit and apples, a whiff of fragrance from the spices and orange zest, and the background warmth of strongly brewed tea.
Ingredients
- 2 Earl Grey tea bags
- 1 orange
- 1 apple
- 300g dried fruit
- 250g self-raising flour
- 180g light brown sugar
- 1 tsp mixed spice
- 1 egg
- butter or oil for greasing the tin
- pinch of salt
Method
- Boil a kettle. Measure out 250ml of water into a jug or bowl. Add the tea bags and let them brew for 10 mins.
- Meanwhile, finely zest the orange. Coarsely grate the apple away from its core, skin and all.
- Remove the tea bags, squeezing out as much liquid as you can. Now add the dried fruit, orange zest and grated apple to the tea to soak. Leave for at least 2 hours, and ideally overnight, if you have time.
- When you’re ready to bake, turn your oven to 170˚C/Gas 3. Double line a loaf tin (see tips).
- Sift the flour into a large mixing bowl and add the sugar, mixed spice, and a small pinch of salt. Mix them together well and break up any lumps in the sugar.
- Crack the egg into the soaked fruit and mix it together well. Now, pour the fruit mixture into the dry ingredients. Gently fold everything together, taking care to not overmix; stop as soon as you stop seeing any dry parts in the mix.
- Scrape the mix into the loaf tin, and level it with the back of a spoon. Transfer to the oven and bake for 1 hour, until the top is a deep golden brown. Cover it loosely with foil to stop it burning and then cook for a final 20-30 mins, until a skewer or knife tip comes out clean.
- Cool in the tin for 10 mins before removing to a rack to cool completely. Stored in an airtight container at room temperature, it will be good for 3-4 days. If it feels a little stale, a quick dunk in the toaster can revive a slice. It also freezes very well for up to 4 months, if needed.
- Serve with cold butter and hot tea.
Recipe by www.riverford.co.uk