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300mls strong fruit tea (cranberry and sanguinello orange favourite at the moment)
100g dried apricots, chopped
100g dried figs, chopped
1 large, free range egg
75g wholemeal plain flour
75g plain flour
50g light muscovado sugar
1 tsp baking powder.
2 tbsp milk
1. Put the strong tea and the dried fruit in a saucepan and bring to the boil. Gently simmer for 30 minutes, not letting all the tea evaporate completely. Leave to cool for ten minutes or so.
2. Preheat the oven to 170C and grease and line a 1 litre loaf tin. Tip the fruit and tea into a big bowl and simply add all the other ingredients. Mix really well so that everything is incorporated and tip the mixture into the loaf tin and level the surface. Bake for about an hour or until it is firm to the touch and a skewer comes out cleanly.
3. Cool on a wire rack before cutting into thick slices and eating with your eyes shut (itÃ¢ÂÂs that sort of teabread).