Dried Fruit Tea Bread
|Chopped dried fruit salad mixture||6 Ounce (170 g, e.g. apples, apricots, prunes and peaches)|
|Hot tea||8 Fluid Ounce (250 ml)|
|Wholemeal self raising flour||8 Ounce (225 g)|
|Grated nutmeg||1 Teaspoon|
|Dark muscovado sugar||2 Ounce (55 g)|
|Sunflower oil||3 Tablespoon|
|Skimmed milk||3 Tablespoon|
|Demerara sugar||1 Tablespoon (to sprinkle)|
1. Soak the dried fruits in the tea for several hours or overnight. Drain and reserve the liquid.
2. Preheat the oven to 350°F/180°C/ Gas 4. Grease a 7 in (18 cm) round cake tin and line the base with nonstick baking paper.
3. Sift the flour into a bowl with the nutmeg. Stir in the muscovado sugar, fruit and tea. Add the oil and milk and mix well.
4. Spoon the mixture into the prepared tin and sprinkle with demerara sugar. Bake for 50-55 minutes or until firm. Turn out and cool on a wire rack.