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
- 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.
- 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.
- 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.
