Tea Bread

Cakes, Biscuits and Bread  

Ingredients

200 gm Sultanas
200 gm Raisins
175 gm Stoned dried dates
110 gm Dried apricots
425 ml Hot tea
350 gm Plain flour
2 tsp Baking powder
50 gm Muscavado sugar
2 tsp Mixed spice
1 tsp Ground ginger
25 gm Butter or margarine
2 Egg(s)

Method

Soak the fruit in the hot tea overnight.

Pre-heat the oven to 160�C. Grease or line 2 loaf tins.

Put all the dry ingredients into a mixing bowl and mix well. Melt the butter. Add soaked fruit and any liquid remaining and mix. Then add the rest of the ingredients and mix well. Divide between the 2 loaf tins. Bake for 50 to 60 minutes.

Notes

This tea bread freezes well.

If you don’t particularly like dates, use another dried fruit instead. Nuts could also be added.

Acknowledgements

Anthony Worrall Thompson

24 Sep 2023
Shirl Seath