Fruit Tea Loaf

by our cookery writer Ann Way

On the first Saturday of every month our Village Hall hosts the local Wycombe Branch of the Multiple Sclerosis Society. One of my best friends in Amersham had this cruel illness so when we moved to Hughenden and our vicar’s wife asked if we would like to help out with ‘the social’, I agreed gladly and have been with them for about 18 years. One of the main organisers is my friend Judy Biggs and she is a superb cook and makes all the cakes for the sumptuous tea we always have after the entertainment. This delicious tea bread is her recipe.
Originally made when she helped with the Brownies, she gave it to me to share with the readers of The DOOR.

Ingredients
3/4 lb (350 gm) mixed fruit
7oz (200 gm) fair trade soft brown sugar
10 oz (270 gm) self raising flour
3/4 pint (425 ml) freshly made tea
2 eggs
Pinch of salt

Method
Make the tea and then pour over the fruit and sugar and leave over night. Next day, mix in the flour and the beaten eggs to the soaked fruit and sugar and cook in a 2lb greased, non-stick bread tin. Cook for approximately 1.5 hours at gas mark 2 (300ºF, 150ºC). Cool on a rack and served sliced and buttered.