Darjeeling Cranberry, Ginger and Orange Tea Loaf: Fat-Free

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 glace ginger, chopped finely
• 1 large orange, zest of or 1 tablespoon dried orange peel
• 3 ounces brown sugar
• 1/4 pint hot darjeeling tea or hot brewed tea, of your choice
• 1 egg, size 3, medium
• 1 teaspoon ground ginger
• 8 ounces self raising flour

Directions

1. 1

   NIGHT BEFORE BAKING:.

2. 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. 3

   BAKING THE TEA LOAF:.

4. 4

   Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin.

5. 5

   Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.

6. 6

   Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.

7. 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. 8

   If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.

9. 9

   Allow the loaf to cool slightly, and gently remove to a wire cooling rack.

10. 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. 11

    This is wonderful when buttered or toasted!

12. 12

    NB: You must use HOT tea!