Ingredients
- 250 g mixed dried fruit (raisins, sultanas, currants)
- 250 ml hot black tea (freshly brewed)
- 150 g self-raising flour
- 1 large egg, beaten
- 2 tbsp brown sugar or your preferred sweetener (optional—you can omit this if the dried fruit is sweet enough)
- 1 tsp mixed spice or cinnamon
- Pinch of salt
Method
- Place the dried fruit in a bowl and pour over the hot tea. Leave to soak for at least 2 hours, or overnight for the best flavor.
- Preheat your oven to 170°C (150°C fan) or 340°F. Lightly line a 2 lb loaf tin with baking paper.
- Stir the beaten egg into the soaked fruit.
- Add the flour, spice, salt, and sugar (if using). Mix just until combined.
- Spoon the batter into the prepared loaf tin and smooth the top.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack.
Tips
- Let the loaf rest overnight before slicing—it becomes even more moist and flavorful.
- Use naturally sweet dried fruits like raisins and dates to reduce or eliminate added sugar.
- Add grated orange zest or a teaspoon of vanilla extract for extra flavor without adding fat.
- Store in an airtight container for up to 5 days, or freeze slices for up to 3 months.
This loaf is naturally fat-free, contains very little added sugar, and is delicious plain or lightly toasted.
