Old-fashioned tea loaf
Preparation time: overnight
Baking time: 1 hour
125g (4½oz) raisins
125g (4½oz) currants
125g (4½oz) sultanas
150ml (5floz) Lady Grey tea (using freshly boiled water)
110g (4oz) Demerara sugar
50g (2oz) toasted chopped walnuts
1 egg, beaten
225g (8oz) self-raising flour, sifted
1 tbsp milk
1 Place 125g each of raisins, currants and sultanas in a large mixing bowl. Make up a strong brew of 150ml of Lady Grey tea using freshly boiled water. Remove the tea bags and stir in 110g Demerara sugar. Stir until dissolved and then pour over the fruits. Stir well and allow to soak for a couple of hours or overnight.
2 Stir 50g toasted chopped walnuts to the fruit, add a beaten egg and then add 225g sifted self-raising flour. Combine well and then stir in 1 tbsp milk to soften the mixture.
3 Grease and line a 1lb loaf tin with baking parchment. Spoon in the cake mixture, level off the top and then bake for 1 hour at 180°C/R4. Check after 45 minutes and cover the top if it looks too dark. Turn out and cool on a wire rack.