My Grandmother'S Fat Free English Tea Loaf - Bread
- 8 ounces raisins
- 8 ounces currants
- 8 ounces sultanas
- 6 ounces candied peel
- 8 ounces demerara sugar
- 8 fluid ounces hot brewed tea (such as Lapsang Souchong or Earl Grey tea)
- 1 large eggs or 2 medium eggs
- 2 tablespoons milk
- 1 lb self-raising flour
- You will need two 1 lb (450 g) loaf tins (6 x 4 x 2 1/2 inches), the bases lined with greaseproof paper (parchment).
- The evening before you want to bake these loaves, place all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight.
- Pre-heat the oven to gas mark 3, 325u0b0F/170u0b0C.
- Beat the egg and add the milk.
- Add the beaten egg & milk mixture to the bowl containing the fruits. Then sift in the flour, and mix them together well.
- Now divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1 1/4 to 1 1/2 hours, or until they feel springy in the centre.
- Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool.
- Store in an airtight tin or cover with extra greaseproof paper and freeze. (For up to 3 months).
- These are great sliced, toasted and served with butter as a tea-time snack.
raisins, currants, sultanas, sugar, eggs, milk, flour
Taken from www.food.com/recipe/my-grandmothers-fat-free-english-tea-loaf-bread-242779 (may not work)