This is really easy to make and tastes delicious. I substituted the figs and prunes for chopped dried apricots, the sultanas for raisins as a variation today.
Ingredients
- 150ml hot black tea made with two tea bags
- 200g (7oz) sultanas
- 75g (3oz) ready-to-eat dried figs, chopped
- 75g (3oz) ready-to-eat prunes, chopped
- 125g (4oz) muscovado sugar (does work with other sugar but the taste is best with this)
- 2 medium eggs, beaten (would be great with banana and a little egg replacer)
- 225g (8oz) gluten free flour (I have used Juvela harvest mix for this too as well as Dove's Farm)
- 2tsp gluten free baking powder
- 2tsp mixed spice
Method
- Pour the tea into a bowl and add the dried fruit. Soak for 30 minutes
- Preheat the oven to 180C and oil a 2lb loaf tin (or use a tin liner as I did!)
- Beat the sugar and eggs together until pale and slightly thickened.
- Add the flour, baking powder, spice and soaked fruit and tea then mix together well.
- Spoon the mixture into the prepared tin and level the surface.
- Bake on the middle shelf for 45-60 minutes (mine took 50!) Check it's ready by inserting a skewer or thin knife and if it comes out clean, it's cooked through. Leave to cook.
Delicious sliced and served with Pure Sunflower Margerine!
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