Apricot, Date & Fig Tea Loaves

o{ våndra }o's Note:

This loaf/bread has a secret ingredient that is used everyday in every household - Tea. A great way to use up left over tea from the pot. Tastes beautiful with a hot cup of tea too!

• Total Time: 24 hrs 55 mins
• Prep Time: 24 hrs
• Cook Time: 55 mins

Ingredients:

Yield: 2 loaves

• 1 1/2 cups all-bran cereal
• 1 1/3 cups raw sugar or 1 1/3 cups brown sugar
• 600 g mixed dried fruit, apricots,pitted dates and figs (dried apple also scrummy)
• 6 tablespoons golden syrup
• 1 1/4 cups strained cold tea
• 1 egg, lightly beaten
• 360 g self-raising flour, sifted
• 100 g whole blanched almonds
• 100 g pecan halves

Apricot Glaze

• 1/2 cup apricot
• 1 tablespoon cold water

Directions:

1. Combine All Bran, sugar& dried fruits in a lge bowl, stir in golden syrup& tea.
2. Cover& leave in cool spot to soak overnight.
3. The next day reheat oven to 170C.
4. Butter 2 medium (21x11x6cm) loaf tins, line the bases with baking paper, set aside.
5. Stir egg then flour into frui mixture, mix well.
6. Divide evenly between prepared tins, smoothing tops.
7. Decorate the top of one loaf with almonds, the other with pecans.
8. (hey why not try a mix of both) Bake for about 55 mins to 1 hr or until golden and cooked through.
9. IF the loaves start to get too brown on top, loosely cover with foil.
10. Skewer test, if clean, remove from oven.
11. Cool in tins for 10 minutes then turn onto rack, cool completely.
12. ::Glaze::.
13. Combine jam and water in heavy based saucepan, bring to boil whilst stirring all the time.
14. Boil 5 minutes till thick and syrupy.
15. Brush over loaves and let set.
16. Serve with butter if u can afford the calories.