Yorkshire tea loaf

Ingredients

60g sultanas
60g raisins
30g currants
50g glace cherries
150ml strong tea
60g butter
60g light brown sugar
1 beaten egg
100g plain flour
¼ tsp bicarbonate of soda
2 tsp mixed spice
¼ tsp salt

Method

1. Place 2 tea bags into 150ml boiling water for 5 minutes before removing bags. Pour the tea over the sultanas, raisins and currants and leave to stand for 2 hours.
2. Preheat oven to 170c. Grease and line a 1lb loaf tin.
3. In a mixing bowl, ream the butter and sugar using an electric whisk then slowly add the egg until combined.
4. Sift the flour, mixed spice, salt and bicarbonate of soda into the mixing bowl and mix.
5. Strain the soaked fruit (reserving the tea) and add to the mixing bowl with the cherries and combine, adding a little of the reserved tea to make a soft batter that isn’t runny.
6. Bake in the oven for 40-50 minutes or until a skewer can be inserted and come out clean.