Mum's fruity tea loaf
This is a recipe for something that is so simple I almost feel embarrassed even writing it down! Its really delicious though and is something that we have a lot. It freezes brilliantly and keeps for about a week sealed in an airtight container.
The beady eyed amongst you will notice that it has no butter in it, which makes it relatively low fat, which is great, except that its at its most delicious when its smeared with lots of soft unsalted butter!
You need really to start this a few hours before you're ready to bake or even better, the night before.
100g ready to eat apricots, chopped
200ml hot tea (I love Earl grey)
100g demerara sugar, plus a little extra for sprinkling
1 large egg
1 tbsp. milk
225g self raising flour
1 tbsp. mixed spice
You will need a 1lb loaf tin, greased and lined with baking parchment.
First of all, place the fruit and sugar in a large bowl and pour over the hot tea. Cover up with a plate and leave for at least 2 hours for the fruit to soak up all the lovely tea.
When you're ready to make the cake pre heat the oven to 140° and mix all the other ingredients into the fruit.
Pour into the tin and sprinkle a little extra demerara sugar over the top.
Bake for 1 hour or until a cake tester comes out clean.
Cool in the tin then wrap in baking parchment and foil to store.
(Picture to follow!)