Description

Instructions

Place the raisins & currants into a bowl

Make 425 ml of tea with the 2 tea bags

Pour the hot tea into the bowl, cover with cling film and leave to steep for 12 hours or overnight

Grease & line the loaf tin

Heat oven to 150°C/130°C fan / 300°F/Gas Mark 2

Add the cherries, sugar & spice to the fruit mixture and stir until mostly dissolved

• Add 2 eggs

Mix until well and evenly combined

Scatter the flour packet over the surface of the mixture, using a wooden spoon, starting at the centre of the bowl and beat into the mixture until everything is incorporated

Pour the batter into the loaf tin and bake for 1 hour & 30 mins to 1 hour 40 mins until golden brown on top and skewer comes out clean

Allow to cool for 15 – 20 mins before removing from tin and cooling completely on a wire rack

Makes approx 16 slices

Ingredients:  flour (wheat), dried fruits, sugar, baking powder (wheat), mixed spice, Yorkshire tea bags

For allergens see items in  Bold

Weight 700g