A simple tea bread that has proved very popular, this recipe was supplied by Marion G, who has been making it for many years.
10 oz/300 g dried fruit
5 oz/150 g soft brown sugar
2 lemons/oranges – zest only
1/2 pt/300 mls hot tea
10 oz/275 g self-raising flour
1 egg
Mix the fruit, sugar, citrus zest and tea together, cover to keep the heat in and leave overnight.
The following day, preheat the oven to 180oC/350F/Gas Mark 4. Mix the flour and egg into the fruit mixture and turn into a 2lb/1kg loaf tin. Bake for about 1 hour, until firm to touch.
Gibson WI 