We are a household full of coughs, colds and high temperatures this week. I have not felt well since Monday, Bella was off school again yesterday and today, John feels a cold coming on...we just need Angus to catch it now so that we can all look forward to a weekend of no sleep.
All this illness and the fact that it's STILL January calls for a lot of sitting on the sofa, drinking tea and eating cake. I am slightly obsessed with this tea loaf at the moment. I think I've made four in the last couple of weeks. It is very easy (that seems to be a bit of a reoccurring theme in my kitchen - no difficult recipes thank you very much).
The recipe is from my best friend Abigail and she was given it by a family member. I just love the fact that it's all in imperial measurements. It makes it feel more handed down somehow. All the recipes my Mum gives me are in imperial as that is how she cooks, whereas I think in metric when I'm cooking. But since most scales show both measurements it's not a problem.
12 fluid ounces of cold tea
12 ounces mixed dried fruit (I use whatever is in the cupboard)
10 ounces self raising flour
7 ounces soft brown sugar
1 egg, beaten
Soak the dried fruit in the tea, ideally overnight, but for at least a couple of hours.
Pre heat the oven to 130 degrees C. Add the flour, sugar and beaten egg to the fruit and tea, mix it well, then bake in a loaf tin for around an hour and a quarter to an hour and a half. I usually start checking it after an hour as my oven incinerates things.
When it's cool slice it and and eat it with butter. And a cup of tea.