Fruit Teabread

Loaded with sultanas and apricots. There is no butter in this so it is good for you :)

Start the day before, fruits need to be soaked in hot tea overnight.

Cake tin needed:

A 900g (2 lb) loaf tin

Ingredients:

350g (12 oz) mixed dried fruit

225g (8oz) light muscovado sugar

300ml (1/2 pint) hot Earl Grey tea made using 2 Earl Grey teabagsz

275g (10oz) self raising flour

Zest of 1 lemon

1 large beaten egg

Day before:

Put dried fruits and the sugar into a bowl, stir to mix, then pour over hot tea.

Cover the bowl and leave in a cool place overnight.

Preheat the oven to 150 C.

Line baking tin with baking parchment.

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 1 ¼ - 1 ½ hours, until well risen and firm to the touch.

Leave to cool in the tin for 10 minutes.

Turn the teabread out and leave on a wire rack to cool.