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Yorkshire Gold Tea Loaf Based on a Traditional Recipe

Waitrose

3 August 2012

Ingredients:3 Yorkshire Gold tea bags 30g sultanas15g raisins15g currants\10g dark glacé cherries, chopped60g butter, softened, plus a little extra for greasing85g light brown sugar1 medium egg, beaten100g plain flour¼ tsp bicarbonate of soda¼ tsp mixed spice1 Make a small pot of tea using 3 Yorkshire Gold tea bags and 250ml boiling water. Leave to brew for 10 minutes. Place the dried fruit in a bowl, pour over the tea and leave to soak for at least 1 hour. Drain and reserve the liquid. 2 Preheat the oven to 180ºC, gas mark 4. Grease and line the base of a 450g loaf tin (approximately 17x10x8cm) with baking parchment. Cream together the butter and sugar until pale and fluffy. Gradually add the egg, whisking all the time until well combined.3 In a separate bowl, sift together the flour, bicarbonate of soda, mixed spice and a pinch of salt. Fold the dry ingredients into the creamed mixture but don’t over mix.4 Fold in the dried fruit and 4 tbsp (60ml) of the reserved Yorkshire Gold tea. Spoon the mixture into the prepared tin and bake in the oven for 45 minutes or until a skewer inserted in the centre of the loaf comes out clean. Remove from the tin and allow to cool.Nutrition: 184kcals/2.4g protein/27.1g carbohydrate/17.4g sugars/7.3g fat/4.3g saturated fat/0.6g fibre/0.4g salt per serving