Hey, look at that! It’s Tasty Tuesday again . . . and I’m squeezing a post in at the last minute. I hope this one will appeal to some of my pickier readers (*cough cough* Kate). It’s so yummy even my picky eater likes it–though if I told him it had orange and lemon peel in it I expect he’d change his mind.
On with the recipe:
60ml/4 Tbsp hot tea (I use black tea)
200gr/1 cup mixed dried fruit — raisins, currants, sultanas, lemon peel and orange peel* (for my British readers, I use Whitworth’s–and the recipe is from the back of their Juicy Mixed Fruit packet!)
225g/1 cup plain (all-purpose) flour
1 tsp baking powder
100g/ .5cup unsalted butter, at room temperature
100g/ .5 cup light brown sugar
1 medium egg, beaten
3-4 Tbsp milk
1. Preheat the oven to Gas 4/180C/350F. Grease and line the base of a loaf tin.
2. Mix the tea with the fruit. Sieve the flour and baking powder into a bowl and rub in the butter until it resembles breadcrumbs.
3. Stir in the sugar and egg and add the fruit mixture. Mix well with enough milk to make a dropping consistency.
4. Put into the loaf tin and bake for 50 or 60 minutes until golden. Test for doneness with a skewer. Turn out and cool. Once cool, wrap and keep for 24 hours before slicing.** Delicious with butter.
*If you can’t find currants or sultanas, substitute raisins.
**If you can wait 24 hours, you are a better person than I.
I used the Diana’s Desserts website to help me convert metric to cups.