Apricot and Sultana Tea Bread

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A sweet and moist loaf, perfect with that pot of afternoon Tetley!

Makes 8 slices, Ready in 1hr 30mins plus soaking time.

This recipe is adapted from: Lewis S, (2008). Hamlyn 200 Cakes and Bakes. London: Octopus Publishing.

Ingredients:

100g dried apricots, 200g sultanas, 100g sugar, 300ml strong black tea

270g self raising flour, 1/2tsp bicarbonate of soda, 1/2tsp baking powder, 1tbsp cinnamon

1 egg

Method:

1. Chop the apricots and mix with the sultanas and sugar in a large bowl.

2. Boil the kettle and make a nice large cup of black tea – 300ml to be precise. I used 3 teabags, left them for 5 minutes and then really squeezed them well. Pour the hot tea over the fruit and leave to soak for at least 5 hours.

3. Once the fruit has soaked (and not all the tea will have been absorbed), add the flour, bicarb, baking powder and cinnamon. Mix well.

4. Beat the egg and stir into the mixture.

5. Spoon the mixture into a greased 1lb loaf tin. Bake in the centre of a preheated oven at 175*C for 1hr 15 minutes until brown on top and a skewer inserted into the middle of the tea bread comes out clean.

6. Cool on a wire rack. Slice and munch with a pot of Tetley.

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