Yorkshire Tea Loaf

• 350 milliliters Freshly Made BlackTea (Strained)
• 350 grams Mixed Dried Fruit
• 2 Eggs (medium)
• 200 grams Light Soft Brown Sugar Or A Mix Of Light And Dark Sugars
• 1 teaspoon Tea Leaves Finely Ground
• 270 grams Self-rising Flour (must Use Self-rising)

1. Note that the fruit requires several hours of soaking in the tea, so plan ahead.
2. 1.
3. In a large bowl, add the freshly made tea to the mixed dried fruit.
4. Cover and set aside for a few hours, ideally overnight, to allow all the goodness of the tea to soak into the fruits.
5. 2.
6. In the morning, preheat the oven to 160 C fan-assisted and grease and line two 1-pound loaf tins with baking parchment.
7. 3.
8. Add the eggs into the soaked mixed fruit, followed by the sugar.
9. Mix thoroughly.
10. 4.
11. Add the finely ground tea leaves to the flour and incorporate before adding this into the fruit mixture.
12. Mix thoroughly.
13. 5.
14. Pour evenly into the prepared tins and bake for 40 50 minutes or until a skewer inserted in the centre comes out clean.
15. Remove from oven.
16. 6.
17. Leave in the tins to cool completely before turning out.
18. The cakes will keep for up to a couple of weeks if wrapped in baking parchment and kept in an airtight container.
19. Notes: 1.
20. Alternately you can bake this in a 900g loaf tin for 1-1/14 hours or until a skewer inserted in the centre comes out clean.
21. 2.
22. Replace the finely ground tea with complementary spices such as mixed spices (pumpkin pie mixture or similar) or cinnamon in equal measure.

blacktea, eggs, brown sugar, tea, flour

Taken from tastykitchen.com/recipes/desserts/yorkshire-tea-loaf/ (may not work)