Finely grate the rind of the 2 oranges and strain the juice of both fruits into a large bowl. Chop the dried apricots. Add the rind and apricots to the bowl, with

Minted iced tea complements a slightly tangy tea bread that is unusually low in fat and calories.

the bran, sugar and tea. Mix well, cover and leave to stand for 2 1/2 hours.

Line a loaf tin measuring about 12 x 4 1/2 x 3 in (300 x 115 x 80 mm) with baking paper. Beat the 2 eggs, mix them with the milk and pour into the apricot mixture. Stir well, then fold in the flour. Spoon the mixture into the loaf tin, level the top and bake for 1 1/4 hours. The tea bread is ready when a skewer comes out clean from its centre.

Remove the bread from the tin and leave to cool on a wire rack. Put the apricots and honey for the topping together in a small saucepan and heat gently for 2 minutes. Spoon evenly over the tea bread.

When the bread is cool, remove the baking paper, cut into thin slices and serve.