This traditional English teabread incorporated fabulous fruit for the perfect morning or afternoon tea.
- 350 g mixed dried fruit
- 225 g light muscovado sugar
- 300 ml 2 tsp Earl Grey tea or 2 tea bags, brewed
- 275 g self-raising flour
- zest 1 lemon
- 1 large egg, beaten
- Put the mixed dried fruit and sugar into a bowl, stir to mix, then pour over the hot tea. Cover the bowl and leave in a cool place overnight to allow the fruit to plump up.
- Heat the oven to 150C/130C fan. Lightly grease a 900 loaf tin and line it with a wide strip of non-stick baking parchment to go up the wide sides and over the base.
- Add the flour, lemon zest and beaten egg to the fruit mixture and stir with a wooden spoon until thoroughly mixed. Turn the mixture into the prepared tin and gently level the surface.
- Bake for 1¼-1½ hrs or until the teabread is well risen and firm to the touch and a fine skewer inserted in the centre comes out clean. Leave to cool in the tin for about 10 mins, then loosen with a small palette knife. Turn the teabread out and leave on a wire rack to cool. Peel off the parchment and serve the teabread sliced and buttered.
You need to start this recipe the day before, as the dried fruits have to be soaked in hot tea overnight to give them time to plump up. If you have tea left in the pot, use that instead of making it specially. Allow the cooked cake to cool completely, then store in an airtight tin.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.5 g|
|Total carbohydrates||173.9 g|
|- Sugars||105.0 g|
|Dietary fibre||8.4 g|