Overnight Tea Loaf Recipe
As baked by Mr C at the Pudsey & West Leeds CCC Event on Thursday 22 March 2012
12oz mixed fruit (dried apricots with sultanas and raisins are a nice mix, dried dates too, cherries go a bit sticky)
4oz sugar – mix of demerara and dark muscovado
3/4 cup of cold tea
8oz self raising flour
Put the fruit, sugar and tea in a bowl and leave to stand overnight.
Add the beaten egg and flour and mix well.
Pour the mixture into a 2lb loaf tin (I use pre-cut loaf tin liners to ensure the cake doesn’t stick)
Bake at 200 degrees/180 fan for 1 hour.
Slice and serve on it’s own or with butter and cheese.