Rich and sweetly spiced, this tea bread is well known in Wales which reflects the centuries-long British love of spices. It was traditionally made from leftover dough at the end of the day. It has no fat added it and only with 3 simple main ingredients: fresh and dried fruits, self-rising flour and eggs. It is perfect for every occasion!

Delicious! Perfect for Christmas treat with a glass of milk or a cup of tea or coffee.

Yield: 1 kg loaf

Equipment: 1 kg loaf round tin

Ingredients:

• 150g dried currants

• 150g golden raisins

• 300ml hot strong black tea

• 1 large peeled apple, coarsely shredded

• 2 large fresh plums, pitted and finely chopped

• 50g dark brown sugar

• 250g self raising flour or 250g flour plus 2 tsp baking powder

• 50g ground walnuts or almonds

• 2 eggs

Instructions:

1. Place the dried fruits in a bowl, add the hot tea, and let it soak well covered for at least 12 hours or overnight.

2. Preheat oven to 300 °F or 150°C.

3. Grease the tin and line it with parchment paper bottom and sides. Make sure to allow at least 8 cm of paper above the rim to protect the cake from over drying.

4. Prepare the apple and plums. Add them to the soaked fruit and tea. Add all the remaining ingredients and mix it all well with a wooden spoon.

5. Pour the cake mixture into the prepared pan, smooth the top gently and bake it for 1 hour. Remove parchment paper and bake for another 30 minutes. The cake should be evenly brown and moist. Check with a skewer inserted in the center if it comes out dry.

6. Remove from the oven and transfer to a wire rack. Let it cool a little before serving.

7. Slice and serve with plenty of butter.

   Delicious! Perfect for Christmas treat with a glass of milk or a cup of tea or coffee.