My Grandmother's Fat Free English Tea Loaf Bread

This is my grandmother's recipe which i have adapted slightly - my mum also makes this regularly! There is no fat, butter or oil in this lovely, moist tea bread, making it a treat that can be enjoyed on a regular basis. Feel free to use your favourite tea, i often make this with earl grey and lapsang souchong. Also make sure that the fruit soaks for at least 12 hours - that's what plumps up the fruit and keeps this tea bread so moist. I have never felt the need to add spices, the taste of the tea and the fruit is tasty enough. This makes two loaves - they keep well in a tin or can be frozen with great success.

Steps

You will need two 1 lb loaf tins , the bases lined with greaseproof paper.

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.

Pre-heat the oven to gas mark 3 , 325f / 170c.

Beat the egg and add the milk.

Add the beaten egg & milk mixture to the bowl containing the fruits.

Then sift in the flour , and mix them together well.

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.

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

Store in an airtight tin or cover with extra greaseproof paper and freeze.

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

Ingredients

raisins, currants, sultanas, candied peel, demerara sugar, brewed tea, eggs, milk, self-raising flour