Baking

Ingredients
  • 100 g (3½ oz) ready-to-eat dried apricots, chopped
  • 100 g (3½ oz) sultanas
  • 100 g (3½ oz) raisins
  • 150 g (5 oz) caster sugar
  • 300 ml (½ pint) hot strong tea
  • 275 g (9 oz) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 egg, beaten
Directions

Put the dried fruits and sugar in a mixing bowl, add the hot tea and mix together. Leave to soak for 4 hours or overnight.

Mix the flour, bicarbonate of soda and cinnamon together, add to the soaked fruit with the beaten egg and mix together well.

Spoon into a greased 1 kg (2 lb) loaf tin, its base and 2 long sides also lined with oiled greaseproof paper. Spread the surface level then bake in the centre of a preheated oven, 160°C (325°F), Gas Mark 3, for about 1 hour until well risen, the top has cracked and a skewer inserted into the centre comes out clean.

Leave to cool in the tin for 10 minutes then loosen the edges and lift out of the tin using the lining paper. Transfer to a wire rack, peel off the lining paper and leave to cool completely. Cut into slices and spread with a little butter to serve. Store, unbuttered, in an airtight tin for up to 1 week.

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