appetite magazine
Tea bread
 
 
Ingredients
  • 80g dried apricots
  • 80g dried pears
  • 115g sultanas
  • 300ml strong hot tea
  • 2 eggs, beaten
  • 115g Demerara sugar + 1 tsp
  • 115g wholemeal flour
  • 115g plain flour
  • 2 tsp baking powder
Method
  1. The night before, slice apricots and pears to a similar size to the sultanas, place all in a bowl, pour over hot tea, stir, cover and leave overnight.
  2. Grease and line a 900g loaf tin, preheat oven to 180C/Gas 5. Stir sugar and eggs into the soaked fruit. Sieve over the flours and baking powder and mix together. Spoon mixture into the tin, level the surface, make a shallow indent down the centre and sprinkle 1tsp Demerara sugar all over.
  3. Bake for 1-1ΒΌ hours until a skewer comes out clean when inserted. Remove from oven and leave in tin for 10 mins before turning out to a wire rack to cool.
Recipe by appetite magazine at https://www.appetitemag.co.uk/tea-bread/