Extra Moist fruity Teabread recipe
information
Freezing: Once cold, pack and freeze in a sealed bag.Thaw for 8 hours.
Preparation time: 30 min, plus 6 hrs or overnight soaking, Cooking time: 1 hr 45min, Cals per serving: 290 Serves: 12
ingredients
Darjeeling tea bag
75 g (3 oz) ready-to-eat dried figs, chopped
225 g (8 oz) sultanas
75 g (3 oz) ready-to-eat dried pears, chopped
1 orange, rind and juice of
125 g (4 oz) butter, softened
175 g (6 oz) dark muscovado sugar
2 medium eggs, beaten
225 g (8 oz) self-raising flour, sifted
1 tsp ground mixed spice
demerara sugar to sprinkle
75 g (3 oz) ready-to-eat dried figs, chopped
225 g (8 oz) sultanas
75 g (3 oz) ready-to-eat dried pears, chopped
1 orange, rind and juice of
125 g (4 oz) butter, softened
175 g (6 oz) dark muscovado sugar
2 medium eggs, beaten
225 g (8 oz) self-raising flour, sifted
1 tsp ground mixed spice
demerara sugar to sprinkle
method
1. Put the tea bag in a jug, add 150 ml (5 fl oz) boiling water and leave to steep for 3 minutes. Remove the bag and discard.
2. Put the figs, sultanas, pears, rind and juice of the orange in a bowl, then add the tea. Cover and leave to soak for at least 6 hours or overnight.
3. Preheat the oven to 180°C/160°C fan oven/Gas Mark 4, then grease and line a 900 g (2 lb) loaf tin.
4. Cream the butter and sugar together in a large bowl. Add the eggs and beat well, then add the flour, mixed spice and soaked fruit and mix everything together until thoroughly combined.
5. Put the mixture into the prepared tin and bake in the centre of the oven for 50 minutes.Take out, sprinkle with demerara sugar, cover with foil and return to the oven for 55 minutes or until a skewer inserted in the centre comes out clean. Wrap in clingfilm and store in an airtight container for up to two weeks.
2. Put the figs, sultanas, pears, rind and juice of the orange in a bowl, then add the tea. Cover and leave to soak for at least 6 hours or overnight.
3. Preheat the oven to 180°C/160°C fan oven/Gas Mark 4, then grease and line a 900 g (2 lb) loaf tin.
4. Cream the butter and sugar together in a large bowl. Add the eggs and beat well, then add the flour, mixed spice and soaked fruit and mix everything together until thoroughly combined.
5. Put the mixture into the prepared tin and bake in the centre of the oven for 50 minutes.Take out, sprinkle with demerara sugar, cover with foil and return to the oven for 55 minutes or until a skewer inserted in the centre comes out clean. Wrap in clingfilm and store in an airtight container for up to two weeks.
serving amount
serves: 12
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