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Earl Grey Tea Loaf

PUBLISHED: 13:10 18 March 2014 | UPDATED: 13:10 18 March 2014

Fruit Tea Bread

Richard Hughes: The Lavender House, Brundall

Picture: James Bass



Copy: 

For:  EDP NORFOLK MAGAZINE

EDP Pics © 2007    Tel: (01603) 772434

Fruit Tea Bread Richard Hughes: The Lavender House, Brundall Picture: James Bass Copy: For: EDP NORFOLK MAGAZINE EDP Pics © 2007 Tel: (01603) 772434

Archant Norfolk Photographic © 2007

Makes one loaf tin

325g mixed dried fruit

150ml strong Earl Grey tea

225g self-raising flour

100g caster sugar

1 egg, beaten

4 tbsps milk (approx.)

1. Make the tea.

2. Pour 150ml of the strong, hot tea over the fruit. Allow to cool – preferably allow to stand overnight.

3. Sift the flour into the fruit.

4. Mix in.

5. Add the sugar.

6. Add the egg.

7. Add the milk.

8. Mix to a dropping consistency.

9. Place in a lined loaf tin. Bake in a pre- heated oven at Gas 5/190C for 40 to 50 minutes.

10. Test the centre of the cake with a knife – if the blade is clean, the cake is cooked. Place on a wire rack to allow the cake to cool. Serve with cups of hot tea.

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