Here’s another tea bread, a little different from the one featured in this column last March, which was based on an old Yorkshire recipe. This one is based on a Cumbrian specialty.
Again, there is no fat in the mix, but that doesn’t mean you can’t butter slices generously if you fancy it. It’s also very good with thin slices of cheese, or you can eat it on its own as you would any moist fruit cake.
Usually made in a loaf tin, you can also use a round cake tin: cut slices across the cake if serving buttered or cut into wedges if you are eating it plain as a fruit cake.

400g (14oz) mixed dried fruit
200ml (7 floz) hot tea
75g (3oz) Muscovado sugar
225g (8oz) plain flour
1½ teaspoons baking powder
1 large egg, beaten
Melted butter for finishing (optional)
• Preheat oven to 180C (160C fan oven) gas mark 4 or equivalent.
• You will need a ½kg (1lb) buttered loaf tin, or 20cm (8 inch) round deep cake tin or silicone mould.
• Soak the dried fruit in the tea overnight.
• Combine the flour and raising agents, and sieve half over the mixture. Stir thoroughly. Add the egg and incorporate it gradually followed by the remaining flour. Stir in the sugar.
• Ease the mixture into the prepared tin. Smooth the top with the back of a wet tablespoon.
• Bake for 40 minutes or until a skewer inserted comes out clean. Don’t over-bake or it will be too dry. Brush the top with melted butter whilst still warm.

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