GBBO’S IRISH TEA BREAD

Hands-on time 15min, plus overnight soaking and cooling. Cooking time about 1½hr. Serves 8

◆ 300ml (½ pint)

strong black tea ◆ 200g (7oz) sultanas ◆ 200g (7oz) raisins ◆ 50g (2oz) mixed peel ◆ Sunflower oil, to grease ◆ 225g (8oz) self-raising

flour ◆ ½tsp mixed spice ◆ ¼tsp ground cinnamon ◆ ¼tsp ground nutmeg ◆ 175g (6oz) light

muscovado sugar ◆ 1 large egg, beaten ◆ Butter, to serve (optional)

1 Measure tea into a jug and add sultanas, raisins and mixed peel. Cover; soak overnight for fruit to absorb the tea and plump up. 2 Preheat oven to 160°C (140°C fan) mark 3. Grease a 900g (2lb) loaf tin and line with baking parchment. Put the flour, spices and ½tsp salt in a large bowl and stir well to combine. Add the sugar and stir, breaking up any lumps in the sugar. 3 Add the soaked fruit and any remaining liquid, then add the beaten egg and stir until all the ingredients are thoroughly combined. Tip the mixture into the prepared tin, smooth the surface and bake for 1½hr without opening the door. Check that a skewer inserted into the centre comes out clean. If not, allow 5min more baking. 4 Remove from the oven and leave to cool in the tin for 5min, then transfer to a wire rack to cool completely. Serve in slices. Spread with butter, if you like. PER SERVING 357cals, 5g protein, 1g fat (0g saturates), 80g carbs (57g total sugars), 3g fibre

◆ Recipe from The Great British Bake Off: Get Baking For Friends & Family by Paul Hollywood, Prue Leith and the Bake Off Team (Sphere)