This lovely Welsh tea loaf is another easy recipe to make. It takes a little time but is well worth the small effort of soaking the fruit the night before for the fruit to soak up the flavours of tea and apricot and of waiting a couple of days for the loaf to mature to become beautifully sticky. We used to live very close to the Welsh boarder when we were small so our local baker always had an exciting selection of Welsh treats for us to try. This was one of my favourites. Cut thick with plenty of butter was the best way to eat it. And yes, you guessed it, with a lovely cup of hot tea…
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Ingredients:
500g mixed dried fruit (sultanas, currents and mixed peel are really good in this
1 large dessert spoon of apricot jam
125g soft dark brown sugar
375ml freshly brewed strong tea (I used 3 PG Tips tea bags & boiling water)
315g self-raising flour
1 tsp baking powder
1 generous tsp mixed spice
1 large egg
Method:
The day before baking:
1) Into a medium bowl, pop 500g mixed dried fruit
2) Add 1 large dessert spoon of apricot jam, 125g soft dark brown sugar, 375ml freshly brewed tea and mix well
3) Cover with cling film and pop into the fridge overnight
The next day:
4) Preheat oven Gas 4/ 180’C or 350’F
5) Pop the fruit and the juices into a large mixing bowl, add 315g self-raising flour, 1 tsp baking powder, 1 generous tsp mixed spice and stir well to combine
6) Add one large egg and mix until well incorporated
7) Pop into a lined 2lb loaf tin, level the top with a knife and bake for 1 ¼ hours or until a wooden skewer pushed into the centre comes out clean
8) Leave in the tin to cool completely then remove from the tin but leave the baking paper on and wrap well in tinfoil
9) Leave to mature for 2 day then slice thickly and add plenty of butter to serve with a hot cup of tea
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on KZfaq: / @natkeefe99