Welsh Tea-Soaked Fruit Loaf

What you need

• 500 g (1 lb 2 oz) mixed dried fruit, sultanas, raisins and currants
• 300 ml (1 1/4 cups) strong black tea, freshly brewed, hot
• 150 g (3/4 cup) dark brown sugar
• 2 tbsp orange marmalade
• 1 large egg, beaten
• 1 tsp mixed spice, or a pinch each of cinnamon, nutmeg and ginger
• 300 g (2 1/2 cups) self-raising flour, or plain flour with 3 tsp baking powder
• butter, for greasing the tin and spreading on slices

Method

Restated from the original video

1. 1

   Put the fruit and sugar in a large bowl.

2. 2

   Pour the hot tea over them and stir until the sugar dissolves. Cover and leave overnight, at least 8 hours, until the fruit is plump and has taken up nearly all the tea.

3. 3

   Heat the oven to 160 °C (325 °F). Grease a 900 g (2 lb) loaf tin with butter and line it with baking parchment.

4. 4

   Stir the marmalade, egg and mixed spice into the soaked fruit.

5. 5

   Fold in the flour until no dry streaks remain. The batter is thick and heavy, not pourable.

6. 6

   Spoon the batter into the tin and level the top.

7. 7

   Bake on the middle shelf until the loaf is risen and dark and a skewer comes out clean, 1 hr 10 min to 1 hr 20 min. If the top browns too fast, cover it loosely with foil after 45 min.

8. 8

   Cool in the tin for 15 min, then lift out onto a wire rack and cool completely.

9. 9

   Wrap the cold loaf and leave it for a day if you can, which makes it moist and easier to slice. Serve in slices spread with butter.

Imported from britisheats.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.