DirectionsStep1Soak the dried fruit in the brewed tea for 4-5 hours (can be left overnight).Step2Grease a 2lb loaf pan and line the bottom with non-stick baking paper (or use a non-stick loaf liner).Step3Pre-heat the oven to 160C (160C for fan also) / 325F.Step4Tip the dried fruit and any remaining tea into a mixing bowl. Stir in the sugar and marmalade/jam. Sift in the flour, baking powder and spice. Add 3 TBSP water and stir until thoroughly combined.Step5Tip the mixture into the prepared tin and level the top.Step6Bake for 11⁄4 hours, or until a skewer inserted in the middle comes out clean. Leave to rest in the tin for 30 minutes or so, then transfer to a wire rack until completely cooled.Step7Stored in an airtight container, the loaf will keep for up to five days in the fridge. It also freezes wellIngredientsIngredients250 millilitersGreen Tea (or strongly brewed black)225 gramsMixed Dried Fruit (I use raisins, sultanas, goji berries, candied citrus peel)113 gramsCoconut Sugar (or unrefined cane sugar)1 tablespoonApricot Jam (or marmalade)227 gramsChapatti Flour (or fine wholemeal, whole wheat pastry)2 teaspoonsBaking Powder1 teaspoonMixed Spice (or ground cinnamon)3 tablespoonsWaterNutritionalNutritional110 Calories0.3 gTotal Fat24 gCarbohydrate105 mgSodium2.7 gProteinFrom bitofthegoodstuff.comRecipeDirectionsIngredientsNutritionalExplore furtherYorkshire Tea Loaf - Traditional Home Bakingtraditionalhomebaking.c…My Grandmother's Fat Free English Tea Loaf - Breadfood.comYorkshire Tea Loaf - Traditional Yorkshire Recipestraditional-yorkshire-reci…Easiest Tea Bread Recipe Ever Community Recipes - …nigella.comAlmost Fat-Free British Tea Loaf - Allrecipesallrecipes.comFat Free Yorkshire Tea Loaf BaldHikerbaldhiker.comRecommended to you based on what's popular • Feedback
Old Fashioned Pickled Eggs
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