TEA LOAF RECIPE

(Based on the GBBO Irish Tea Bread)

Ingredients

300 ml (¼ pint) strong black tea

200g (7oz) sultanas

200g  (7oz) raisins

50g (2oz) mixed peel

Oil to grease tin

225g (8oz) self-raising flour

½ tsp mixed spice

¼ tsp ground cinnamon

¼ tsp ground nutmeg

175g (6oz) light muscovado sugar

1 large egg, beaten

Method

1. Put fruit into a mixing bowl and pour over the tea. Cover and leave overnight for fruit to plump up.
2. Grease 900g (2lb) loaf tin and line with baking parchment or baking case
3. Preheat oven to 160 degrees (140 fan) or gas mark 3.
4. Put flour, spices and 1/2tsp salt into a clean mixing bowl. Stir well to combine. Remove any lumps in the sugar. Add the sugar to the bowl and stir to mix in.
5. Add the soaked fruit and any remaining liquid, then add the beaten egg and stir until all ingredients are thoroughly combined.
6. Tip into the prepared tin, smooth the surface. Bake for 1 ½ hours without opening the door.  Check that a skewer inserted into the centre comes out clean, if not allow an extra 5min.
7. Remove from the oven, cool in tin for 5 min then transfer to a wire rack to cool completely.

This is normally served in slices with butter, but it will be left plain for judging.