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.

• Ready In: 13 hrs
• Serves: 12
• Yields: 2 tea Loaves

Ingredients

• 8  ounces raisins
• 8  ounces currants
• 8  ounces sultanas
• 6  ounces  candied peel
• 8  ounces demerara sugar
• 8  fluid ounces  hot  brewed tea (such as Lapsang Souchong or Earl Grey tea)
• 1  large eggs or 2  medium eggs
• 2  tablespoons milk
• 1  lb self-raising flour

Directions

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.