Yorkshire tea loaf
The perfect accompaniment to a cup of afternoon tea!
Ingredients
- 350 g mixed dried fruit currants, sultanas, raisins, mixed peel. Try adding a tbsp of crystallised ginger
- 350 ml strong tea brewed for 3-4 mins
- 2 eggs
- 200 g brown soft sugar
- 270 g self raising flour
Instructions
- Brew a large, strong mug of tea (we usually use loose Yorkshire tea... of course! But any strong breakfast or afternoon tea will do!)
- Put the mixed dried fruit into a medium mixing bowl
- Allow the tea to brew and cool slightly before pouring it into the mixing bowl (it should just about cover all the fruit
- Cover with cling film/Saran wrap for a few hours, ideally overnight, to allow the tea to plump up the fruit
- In the morning, preheat the oven to 170ºC/340ºF/Gas mark 4
- Grease 2 x 450g/1lb loaf tins (or 1 x 900g/2lb loaf tin)
- In a measuring jug, lightly beat the eggs before adding them to the mixed fruit and any un-soaked liquid
- Add the sugar and combine well
- Pour evenly into the loaf tins and bake for 40-50 mins or until an inserted skewer comes away clean. If you're using a 900g tin, baking will take about 60-75 mins
- Leave the loaves in their tins to cool completely before turning them out
- They'll keep for a couple of weeks if wrapped in baking parchment and kept in a cool, airtight container