Earl Grey Fruited Tea Loaf

My Todd is a very simple man with very simple tastes.  There is nothing he loves more than a fruit tea loaf, and this is one of the best.  The recipe has been adapted from one I found in the cookery book, Supper For a Song by Tamasin Day-Lewis.

Its a really simple loaf to make but does need some prior planning, as you need to soak the fruit overnight in an amount of Earl Grey Tea, which really helps to plump up the fruit nicely.  I love the flavours of Earl Grey, with the Bergamot . . .

I like to use a really nice fruit when I make a fruit loaf. I use a quality dried fruit mix, with plenty of sultanas, currants, raisins and cherries.  I also added some dried cranberries to the mix, but dried blueberries would also be nice.

Its also very low in fat, in that there is no fat added.  Just the soaked fruit, some dark brown sugar, a beaten egg and some self rising flour.   It goes together lickety split!

This is delicious cut into thin slices.  You can toast it or not  . . .  but a tiny bit of softened butter is also a great addition when you come down to eating it.

Oh boy . . .  a lightly buttered slice of this goes down really well with a nice drink at breakfast, or for coffee time, tea time, or just because, just because . . .  just because you fancy something a little bit like this.  Oh we are so naughty sometimes!

Bake for 1 hour.  Reduce the oven temperature to 160*C/325*F/ gas mark 3.  Bake for an additional 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean.  Cool in the tin on a wire rack.  Turn out once cold and remove the paper.  Store airtight.  I like to leave it overnight before slicing.

Simple and old fashioned.  You can’t get much better than this!  Bon Appetit!

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