Apricot Tea Bread
I haven’t made a tea bread for some time and always find them to be really good value, as they get better after several days wrapped in foil. Dried apricots are once of my favourite things and as I was looking for an ‘A’ bake for AlphaBakes AND a bake suitable for a Village Fair, Fete or Show for the Calendar Cakes challenge, it was just the excuse I needed to make this loaf. It certainly turned out well, it’s fruity, moisty and chewy, it really doesn’t need any butter but you could spread some on if that’s your thing. There wasn’t any strong taste from the Whittards WhiteTea with Pomegranate that I used for soaking just an overall fruity flavour.
Apricot Tea Bread
350g/12oz mixture of apricots and mixed dried fruit (you can use all apricots but I wanted to use up some ends of bags of raisins and sultanas)225g/8oz mix of light and dark muscovado sugar
300ml/1/2 pt hot Whittards White Tea with Pomegranate (any tea will do, but I used this as I had just reviewed it.)
275g/10oz self-raising flour
zest of an orange
1 large egg, beaten
1. Put the dried fruit and sugar in a bowl and pour over the hot tea.
2. Leave it overnight to soak up the tea, but I didn’t have time, so mine got 2 hours and was still pretty wet.
3. Heat the oven to 150C/130C fan/gas 2
4. Line a 900g/2lb loaf tin with baking parchment or one of those clever loaf tin liners.
5. Add the flour, lemon zest and beaten egg and stir iwth a spoon till mixed through.
6. Bake for 11/4 to 11/2 hrs or until it is well risen, firm to the touch and a skewer inserted in the centre comes out clean
7. Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
Peel of the baking paper or liner and serve sliced with or without butter.