GINGER & SPICE TEA LOAF

Pair with a cup of tea for the perfect afternoon pick-me-up!

SERVES 8 Line a 28cm x 8cm x 7.5cm (high) loaf tin on base and sides. Add 2 cups Yorkshire Tea in a saucepan with 150g crystallised ginger and 350g mixed dried fruit (figs, apricots, sultanas) and bring to the boil. Simmer 20 mins until tea mostly evaporates and fruit plumps up. Add 1 tsp bicarbonate of soda and mix. Cool 10 mins. Preheat oven to 180°C. Whisk 300g self-raising flour, 165g brown sugar, 2 tsp mixed spice, 1½ tsp ground cinnamon, 1½ tsp ground ginger together until there are no lumps of brown sugar. Add 2 whisked eggs and fruit as well as the liquid and 1 cup Yorkshire Tea. Mix until just combined and the flour is mixed in – don’t overmix. Scoop into tin and bake 35-40 mins or until the centre springs back when touched.