Fruit tea loaf

Name: Fruit tea loaf
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: Makes 12-14 slices
Cuisine: British recipes
Ingredients: 2 earl grey tea bags; 200ml boiling water; 250g prunes, pitted and finely chopped; 80g sultanas; 80g currants; 60g unsalted butter; 60g lard; 300g strong white bread flour; 300g plain flour; 7g fast-action dried yeast; 100g soft light brown sugar; 1 tsp ground cinnamon; 1 tsp ground allspice; 1 tsp fine sea salt; 2 medium free-range eggs, beaten; Flavourless oil for greasing; You’ll also need…; 20cm square cake tin, lightly oiled

Easy
April 2016

Easy
April 2016

Makes 12-14 slices
Hands-on 30 min, oven 55 min, plus rising & proving

This fruity bread recipe combines prunes, sultanas and currants with the delicate flavour of earl grey tea. It’s a loaf that’s great served with a wedge of cheese for lunch.

Nutrition: per serving

Calories: 333kcals
Fat: 9.3g (4.4g saturated)
Protein: 7g
Carbohydrates: 53.6g (21.1g sugars)
Fibre: 3.6g
Salt: 0.4g

Nutrition: per serving

Calories: 333kcals
Fat: 9.3g (4.4g saturated)
Protein: 7g
Carbohydrates: 53.6g (21.1g sugars)
Fibre: 3.6g
Salt: 0.4g

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Ingredients

2 earl grey tea bags
200ml boiling water
250g prunes, pitted and finely chopped
80g sultanas
80g currants
60g unsalted butter
60g lard
300g strong white bread flour
300g plain flour
7g fast-action dried yeast
100g soft light brown sugar
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp fine sea salt
2 medium free-range eggs, beaten
Flavourless oil for greasing

You’ll also need…

20cm square cake tin, lightly oiled

Method

Put the teabags in a mixing bowl and pour over the boiling water. Add the dried fruit and set aside to steep.
Meanwhile, in a separate large mixing bowl, rub the butter and lard into the flour until it resembles breadcrumbs. Stir in the yeast, sugar, spices and salt.
Remove and discard the tea bags, then stir the eggs into the fruit/tea mixture. Tip it all into the flour mixture and mix to bring it together into a dough using a wooden spoon or palette knife. Cover with cling film, then leave in a warm place for 10 minutes.
Turn out the dough onto a clean surface, then gently knead for 3-4 minutes. It will be sticky and very heavy.
Put the dough in a clean, lightly oiled bowl and cover with cling film. Leave in a warm place to rise for 1½ hours.
Tip the dough onto the work surface and gently knead to remove any large air pockets. Shape into a rough 20cm square. Drop it in the tin, then press it gently down. Leave to prove for 1 hour 10 minutes.
Heat the oven to 190°C/170°C fan/gas 5. Bake the loaf for 55 minutes or until risen and golden brown. Turn out onto a wire rack and leave to cool before serving.