This succulent, fruity teabread can be served just as it’s, or spread with a little butter.The loaf can be stored, tightly wrapped in foil or in an airtight container, up to five days. A great way to get children to eat some fruit, this teabread is ideal for packed lunches, picnics, or simply served with a cup of tea for afternoon tea.
350g/12oz/2 cups luxury mixed dried fruit
75g/3oz/scant ¼ cup demerara sugar, (raw) sugar,plus 15ml/1 tsp
175g/6oz/1 ½ cups
(Self-raising) or (gluten-free) flour
1.Put the fruit in a bowl. Add 150ml/1/4 pint/2/3 cup boiling water and leave to stand for 30 minuets.
2.Preheat the oven to 180°C/350°F/Gas 4.Grease and Line the base and long sides of a 450g/1lb loaf tin (pan).
3.Beat the main quantity of sugar and egg into the fruit. Sift the flour into the bowl and stir until combined. Turn into the prepared tin and level the surface. Sprinkle with the remaining sugar.
4.Bake the teabread for about 50 minutes, until risen and firm to the touch. When the bread is cooked, a skewer inserted into the centre will come out without any sticky mixture on it. Leave the loaf in the tin for 10 minuets before turning out on to a wire rack to cool.