Deliciously fruity teabread

Fruity teabread

Category: Dessert, Starter/snack | Serves: 1 loaf (10-12 slices)

Prep time: 25 minutes, plus overnight soaking | Cooking time: 45-60 minutes


175g (6oz) ready-to-eat dried apricots, chopped

175g (6oz) ready-to-eat dried figs, chopped

115g (4oz) sultanas

115g (4oz) light brown soft sugar

225ml (8fl oz) strong hot brewed (strained) tea (such as Darjeeling or breakfast tea)

2 large eggs, beaten

1 tsp finely grated orange zest

225g (8oz) self-raising wholemeal flour

2 tsp ground mixed spice

  1. Combine dried fruit and sugar in a mixing bowl. Add hot tea; mix well. Cover and leave to soak at room temperature for at least 8 hours or overnight, until fruit is plumped up.
  2. Preheat oven to 180ºC/160ºC fan/gas mark 4. Grease and line a 900g (2lb) loaf tin; set aside.
  3. Stir eggs and orange zest into soaked fruit mixture; add flour and mixed spice, mixing well. Turn mixture into prepared loaf tin; level surface. Bake in oven for 45–60 minutes or until browned on top and a skewer inserted into centre comes out clean.
  4. Cool slightly in tin; turn out on to a wire rack and cool. Serve warm or cold on its own, or spread with a little sunflower spread or honey.

Cook's tips

  • For a packed lunch, wrap individual slices of teabread in foil.
  • This teabread will keep for a few days, if you wrap it in foil once cooked.
  • You can also freeze it for up to 1 month.

Nutritional information

Fruity teabread nutritional info