• 12servings
  • 780minutes
  • 431calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, P
MineralsCopper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces raisins

  2. 8 ounces currants

  3. 8 ounces sultanas

  4. 6 ounces candied peel

  5. 8 ounces demerara sugar

  6. 8 fluid ounces hot brewed tea (such as Lapsang Souchong or Earl Grey tea)

  7. 1 large eggs or 2 medium eggs

  8. 2 tablespoons milk

  9. 1 lb self-raising flour

Instructions Jump to Ingredients ↑

  1. You will need two 1 lb (450 g) loaf tins (6 x 4 x 2 1/2 inches), the bases lined with greaseproof paper (parchment).

  2. The evening before you want to bake these loaves, place all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight.

  3. Pre-heat the oven to gas mark 3, 325°F/170°C.

  4. Beat the egg and add the milk.

  5. Add the beaten egg & milk mixture to the bowl containing the fruits. Then sift in the flour, and mix them together well.

  6. Now divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1 1/4 to 1 1/2 hours, or until they feel springy in the centre.

  7. Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool.

  8. Store in an airtight tin or cover with extra greaseproof paper and freeze. (For up to 3 months).

  9. These are great sliced, toasted and served with butter as a tea-time snack.


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