Apricot Tea Bread
This recipe makes 1 loaf (approx. 10 slices) and can be stored in an airtight tin for up to a week
- 100g (3 ½ oz) dried apricots, chopped
- 100g (3 ½ oz) raisins
- 100g (3 ½ oz) sultanas
- 150g (5 ½ oz) caster sugar
- 300ml ½ pint) hot tea (strong)
- 275g (9oz) self raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 egg, beaten
Put the apricots, raisins, sultanas and caster sugar in a mixing bowl, pour over the tea and mix together. Leave to soak overnight, (or for at least 4 hours).
Preheat the oven to 160C (325F) and line a greased 1kg(2lb) loaf tin with oiled greaseproof paper.
Mix the flour, cinnamon and bicarbonate of soda together, then add to the soaked fruit and mix in the beaten egg.
Spoon the mixture into the tin. Level the surface then bake in the centre of the oven for about 1 hour until well risen - the top should have cracked and a skewer should come out clean.
Allow to cool in the tin for 10 minutes, then transfer to a wire rack, remove the paper and leave to cool completely.
Serve sliced and spread with butter.