225g mixed dried fruit and mixed peel
225ml hot strong tea, strained (I used at least 6 bags)
225g self-raising flour
1 teaspoon mixed spice
100g soft brown sugar
1 egg, lightly beaten
- Put the fruit and peel into a heat proof bowl and pour over the hot tea and leave to stand at room temperature for several hours or overnight.
- Pre heat the oven to 180 C / Gas 4. Grease and line a 2lb loaf tin.
- Sift the flour and mixed spice into a large mixing bowl. Add the butter and, with your finger tips, rub it into the flour until the mixture starts to resemble fine bread crumbs.
- Stir in the sugar, then add the fruit and its liquid, and the beaten egg. Stir well to create a soft consistency.
- Transfer the mixture to the prepared loaf tin and level the surface.
- Put the tea bread into the hot oven and cook for about an hour (maybe a good idea to check at 50 minutes) or until a skewer comes out clean. Turn out onto a wire rack and leave to cool completely.
- Slice and serve with butter.
You can vary this recipe by adding chopped glace cherries or use different kinds of teas, such as Earl Grey or a fruit tea.