Sunday, 19 May 2013

Tea Loaf

This is without a doubt the best tea loaf I have ever tasted. The original recipe calls it ‘barn brac’ and the key is the more moist the fruit the better.
The list of ingredients and the method are both simple, which makes this an enjoyable treat whatever time of day.
All you need is:
375g of dried fruit (I used prunes, sultanas and cherries but you could literally use anything you’ve got in the cupboard!)
75g brown sugar
1 large egg
250g self raising flower
250ml of cold tea - I used standard breakfast tea but I’ve heard earl gray is also a nice alternative
The recipe:
1. Soak the dried fruit in the cold tea (cover over with cling film) in the fridge for at least 24 hours (I soaked my fruit for 2 days on the second attempt and found it was even better than the first)
2. Preheat the oven to 180 degrees
3. Mix in the egg and brown sugar
4. Mix in the flour, a spoon full at a time, so the mixture is smooth and the ingredients are well mixed
4. Pour contents of the bowl into a non-stick loaf tin and cook for around an hour - I have a fan oven so cooked mine for 50 minutes and it was just right

N xo

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