Earl Grey Tea Loaf
This delicious fruity tea loaf is a winner every time, I've adapted slightly an obviously brilliant Mary Berry recipe to my own personal taste, I don't have a particular dislike to currants but I do find that apricots work in this, maybe that makes it a fruit loaf and not technically a tea loaf? I don't know but I do know that aside from soaking the fruit overnight in the Early Grey this is a one mix, quick loaf to prepare and eaten still warm with a generous slathering of butter it's hard to beat.
115g/4oz dried apricots
300ml/10floz strong Early Grey Tea
275g/93/4oz self raising flour
225g/8oz light brown sugar
1 large egg, free range, beaten
2lb loaf tin
loaf liner or butter for greasing
Chop your dried apricots to 'sultana size', put both in a bowl and pour over the hot tea, cover and leave to steep overnight.
Preheat the oven to 150°C/130°C Fan/Gas 3 1/2. Pop your loaf liner into the tin or prepare with butter.
Add the flour, sugar and beaten egg to the soaked fruit, there should be a little excess liquid left which is fine, and mix thoroughly.
Spoon the mix into the prepared tin and level the top. Bake for 1 3/4 hrs or until the cake is risen and firm to the touch, check it after 1 1/4 hrs to see how it is doing.
Leave to cool in the tin for 10 mins before turning out.
Cut into lovely thick slices and spread with butter to serve.