Monday, July 30, 2012
A very British tea bread
Fatless Tea Bread
1 pound mixed dried fruit (I used a mixture of raisins and currants, and I've also made it with dried cranberries and sultanas with good results)
10 ounces cold tea
10 ounces self-rising flour
5 ounces brown sugar (light or dark)
Preheat oven to 325 degrees. Grease and line a loaf tin. Combine all ingredients and mix until blended well. Pour into tin and bake for 2 hours (yes, 2 hours!) until a tester comes out clean. Turn onto wire rack to cool.
*You know how they say that if you coat the dried fruit with flour, it won't sink in the batter? Well, I DO coat the fruit with flour, and in this recipe it still sinks, although that doesn't affect the taste. If someone knows another trick to try, I'm willing!