1tea bagEarl Grey is nice, fruit tea bags can work too. Whatever you have to hand
250mlfreshly boiled water
400gdried fruitwhatever you can find in your cupboard. I usually do a mix of sultanas, raisins, citrus peel and the obligatory glace cherries.
80gsoft brown sugarlight or dark, doesn’t really matter
85gwholemeal self raising flour
100gself raising flour
In a large bowl pour the boiling water over the tea bag and allow to steep for 5 minutes before adding in the fruit. Cover bowl and ideally leave overnight. If you’re pushed for time put the dried fruit, water and tea bag in a saucepan, bring to the boil then leave for 30 minutes.
Line a 2lb loaf tin with baking parchment.
Add the sugar, flours, spices and eggs to the soaked fruit. The mixture is quite wet at this stage, don’t worry.
Bake at 140°c for 1 1/4 hours, or until a skewer comes out clean. Depending on the mix of fruit I’ve used and how long I’ve soaked it for it can sometimes take a bit longer. Just keep an eye on it. Allow to cool in the tin.