Ingredients
- 375 gm Dried fruit (mixed)
- 250 gm Light muscovado sugar
- 300 ml Strong tea
- Butter (for greasing)
- 300 gm Self-rising flour
- 1 Whole egg (beaten)
Instructions
- Brew strong tea; soak dried fruit.
- Add sugar; steep overnight or 8 hours.
- Preheat the oven to 150C; grease and line tins.
- Stir in fruit, and add eggs.
- Sift flour, and mix gently.
- Pour in a loaf tin, and smooth top.
- Bake evenly for 1½ to 1⅓ hours.
- Bread should be golden, and firm.
- Cool in the tray for 20 mins.
- Turn on the wire rack; cool fully.
Notes
- Brew a strong cup of tea. The darker, the better.
- Soak those dried fruits. Let them plump up and get juicy.
- Use self-raising flour for that fluffy texture.
- Don’t rush the baking. Slow and steady wins the race.
