About the Recipe
Ingredients
INGREDIENTS
350 grams (2 1/3 cups) mixture of dried apricots and other dried fruit such as raisins and sultanas (golden raisins) Minimum 175 grams (1 1/4 cups) dried apricots
225 grams (1 1/4 cups) light or dark muscovado sugar
300 millilitres (1 1/4 cups) hot black tea
275 grams (1 1/3 cups) self-raising flour
1 teaspoon orange zest alternately use lemon zest
1 large egg beaten
Preparation
INSTRUCTIONS
1 cut the dried apricots into quarters, I find a pair of scissors is the best way to do this, although you can use a knife. place them in a bowl with the rest of the dried fruit to a total weight of 350 grams (2h cups)
2 put 225 grams cups) light brown sugar into the bowl with the dried fruit.
3 Make 300 ml cups) of strong black tea and pour it over the dried fruit and sugar. preferably leave it overnight to soak up the tea, but if you don't have time, leave it for at least 2 hours. 4 Heat the oven to 150 0C/130 0Cfan/ZOOĆ¼ F
Add 1 teaspoon of orange zest (l used a clementine).
G Break 1 large egg into a bowl or jug and whisk it. Then add to the fruit and tea mixture. If you only have a medium egg then that's okay, this tea bread is very forgiving.
7 Add the 275 grams cups) self-raising flour to the bowl.
8 Mix all the ingredients together with a spoon.
9 Line a 900g/21b loaf tin (pan) with baking parchment or use a loaf tin liner.
10 Spoon the mixture into the loaf tin and smooth the top.
11 Bake for 11/4 to hrs or until the loaf is well risen, firm to the touch and a skewer inserted in the centre comes out clean
12 Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
13 peel off the baking paper or liner and serve sliced.