Ginger and Spice Tea Loaf - Recipe by Yorkshire Tea

Ingredients

150 g crystallised ginger
350 g mixed dried fruit (figs, apricots, sultanas)
3 cups/750mL tea made with Yorkshire Tea
1 tsp bicarbonate of soda
300 g self-raising flour
165 g brown sugar
1.5 tsp mixed spice
1.5 tsp ground cinnamon
1.5 tsp ground ginger
2 eggs, whisked

Method

Line a 28 cm x 8 cm x 7.5cm high loaf tin on the base and sides.

Add 2 cups of the Yorkshire Tea in a saucepan with the ginger and dried fruit and bring to the boil. Simmer for 20 minutes until the tea mostly evaporates and the fruit plumps up. Add the bicarbonate of soda, mix and cool for 10 minutes.

Preheat oven to 180 C.

Whisk the flour, brown sugar, mixed spice, cinnamon and ginger together until there are no lumps of brown sugar.

Add the whisked eggs and fruit as well as the liquid and extra cup of Yorkshire Tea. Mix until just combined and the flour is mixed in but do not overmix.

Scoop into the tin and bake for 35-40 minutes or until the centre springs back when touched.

Credits: Yorkshire Tea

Photo Credits: Yorkshire Tea