Tea bread

Tea bread
  • 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
  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 1-1¼ 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.
Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.