Darjeeling Cranberry, Ginger And Orange Tea Loaf (fat-free)

Total Time: 13 hrs 50 mins Preparation Time: 12 hrs Cook Time: 1 hr 50 mins

Ingredients

• 8 ounces sultanas
• 2 ounces currants
• 2 ounces raisins
• 2 ounces semi dried cranberries
• 2 ounces stem ginger in syrup, drained and chopped finely or 2 ounces glace ginger, chopped finely
• 1 largeorange, zest or 1 tablespoon dried orange peel
• 3 ounces brown sugar
• 1/4 pint hot darjeeling tea or 1/4 pint hot brewed tea, of your choice
• 1 egg, size 3, medium
• 1 teaspoon ground ginger
• 8 ounces self raising flour

Recipe

• 1 night before baking:.
• 2 place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
• 3 baking the tea loaf:.
• 4 pre-heat oven to 160c/325f/gas mark 3 and grease and line a 2 lb (1 kg) loaf tin.
• 5 add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
• 6 gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
• 7 pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
• 8 if the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.
• 9 allow the loaf to cool slightly, and gently remove to a wire cooling rack.
• 10 store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice.
• 11 this is wonderful when buttered or toasted!
• 12 nb: you must use hot tea!