Mix 1 cup of tea, sugar and dried fruit together and leave to soak overnight if possible.

Next Day:
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).