- 400g/14oz luxury mixed fruit
- 75g pack dried cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- mug hot strong black tea
- 100g butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 heaped tbsp orange marmalade
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 450g self-raising flour - try a mix of wholemeal and white
- 175g light soft brown sugar
- 1 tsp each ground cinnamon and ground ginger
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 4 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g crushed sugar cubes or granulated sugar, to decorate
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
Mix together the dried fruit and cranberries in a large bowl, then pour the hot tea over. Cover with cling film and leave to soak overnight.
Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a 900g/2lb loaf tin with baking parchment. Melt butter and marmalade together in a pan. Leave to cool for 5 mins, then beat in the eggs. Drain any excess tea from the fruit. Mix the flour, sugar and spices together, then stir in the fruit, butter mix and milk until evenly combined. The batter should softly drop from the spoon – add more milk if needed.
Spoon into the tin and level the top. Sprinkle with the crushed sugar and bake for 1-1¼ hrs until dark golden and a skewer inserted comes out clean. Cover loosely with foil if it starts to over-colour before the middle is cooked. Leave to cool completely in the tin and serve sliced.