Cumbrian Tea Bread

Serves: 1 x llb (450g) loaf (around 15cm/6″ x 9cm/ 3.5″ x 7cm/2.8″ high)

INGREDIENTS:

  • 275ml hot black tea (I used 2 tsp loose black tea, but a teabag is OK)
  • 225g self-raising flour (I used white, but wholemeal is OK)
  • 110g sultanas
  • 110g raisins
  • 110g soft brown sugar (dark muscovado is good)
  • 1 egg
  • PLUS: 1 x 1 lb (450g) loaf tin

METHOD:

  • Brew the tea (leave it to steep for at least 4 minutes)
  • Put the sultanas and raisins in a bowl; pour the hot tea over the fruit, mix, then cover with a towel or kitchen paper, and set aside, preferably overnight.
  • The next day: strain the fruit and reserve the liquid
  • Beat the sugar and egg together, then mix (don’t beat) this with the fruit and flour
  • The mix will be very stiff: add a little (1-2 tbsp) of the reserved fruit liquid to the bread mix and mix well-the mix should still be stiff
  • Preheat oven to 180°C, gas mark 4, 350°F
  • Grease and line the loaf tin with parchment (I use ready-formed loaf tin liners)
  • Put the mix in the tin, evening out the surface as much as possible
  • Put the tin in the middle (not top) of the oven and bake for 45 minutes (until a wooden or metal skewer inserted into the centre comes out clean) HINT: To stop the fruit on top of the cake from burning, shield the top with parchment paper or foil for the last 20 to 30 minutes
  • Leave to cool in the tin for 10 minutes before turning out of the tin and onto a wire rack.
  • Can be served sliced, spread with butter

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