Sunday, 26 June 2011
Being an old Lakeland recipe, there is none of this metric nonsense:
12oz mixed dried fruit of your choice - I used sultanas, currants, raisins and chopped mixed peel
12floz hot strong tea - whatever rocks your boat, but I used proper builders' tea
10oz self-raising flour
4oz soft brown sugar
1 teaspoon of mixed spice
1 large egg, beaten
The night before (or early in the morning) soak the fruits in the hot tea. They will soak most of it up and go lovely and plump. Next day or that afterfnoon, simply stir everything else in, tip into a 2lb lightly-greased loaf tin (the two long ends lined with baking parchment) and bake at 150C fan or equivalent for 1 hour 15 minutes, or until a skewer comes out clean. This keeps very well, wrapped in greaseproof and foil, and it will keep getting moister as the week progresses. If not on a low-fat regime, give yourself a treat and serve in thick slices spread with good butter with a cup of tea.
You can vary this basic recipe - add chopped candied ginger and dried ginger instead of the mixed spice with maybe a ginger tisane to soak the fruit. All cinnamon and some grated apple to replace the mixed peel. Use Earl Grey and dried figs with some crushed cardamom seeds. Or a fruit tea and dried cranberries. Darjeeling and glace cherries to replace some of the fruit. Experiment!