This is a recipe that my mother-in-law used to make as part of the ‘Cricketers Tea’ which is taken by the cricket teams half way through the match on a (hopefully) sunny Sunday summer afternoon. (Cricket is probably the MOST boring game in the world in my opinion!) I’m hoping it will convert more easily to US measurements as it is made with a UK teacupfull (7oz approx). It’s a firm family favourite. It’s made over two days – so not for those in a hurry.
Servings: Approx 12 slicesPrep Time: 12 hours including soaking time Cook Time: Approx 50 minutes
1 cup of tea (no milk or sugar) Hot or warm is better (I use ‘normal’ black tea, but works very well with fruit teas too).
1 cup of sugar (I use golden sugar, but any would do) Can be adjusted as low as 1/2 a cup if required
1 cup of mixed dried fruit (whichever you like*)
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
Mix 1 cup of tea, sugar and dried fruit together and leave to soak overnight if possible.
Line a 1 lb loaf tin with silicon/non stick baking sheet, leaving enough overhanging to make a ‘tent’ over the top to prevent burning. Then add to the tea/fruit mixture, the 2 cups of flour, baking powder, and 1 egg. Mix together well and pour the mixture into the prepared loaf tin, and bake at 375 F for approximately 50 minutes or until a skewer comes out clean.
*This recipe is very versatile, I have used half white and half wholemeal flour, and all white, or all wholemeal. I’m sure you have other options.
I usually use mixed dried fruit (currents, sultanas, raisins and mixed candied peel), but have also used apricot and even added chopped fresh orange. It’s really personal preference.
I only use 1/2 a cup of sugar and it’s plenty sweet enough for me. (I cut back on sugar in all recipes as I’m diabetic.)
To serve: Either sliced on its own or better still spread with butter, warm from the oven or cold.
It freezes very well. I usually make a batch by doubling, or tripling the mixture and freeze the extra. (I only have three 1 lb loaf tins).
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