Meals and Courses

  • 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

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

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

Spoon the mixture into a greased and lined 1 kg (2 lb) or 1.3 litre (2¼ pint) loaf tin (see page 15) and level the surface. 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 at the ends and 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.

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