Sarah Nelson's Glorious Ginger Tea Loaf
Ingredients
- 350g mixed dried fruit
- 2 ball stem ginger, diced
- 350 ml hot tea (2-3 tea bags)
- 200g soft light brown sugar
- Zest of one lemon
- 2 large eggs beaten
- 275g self-raising flour
- Grasmere Gingerbread® Crumbs
Preparation
- Put the dried fruit and stem ginger in a bowl and pour over the hot tea. Cover and leave to soak overnight.
- Preheat the oven to 160 °C and line a 2lb loaf tin with parchment paper.
- Add the eggs, sugar and lemon zest to the fruit mixture and mix thoroughly.
- Stir in the flour until just combined.
- Pour into the prepared tin and sprinkle the Grasmere Gingerbread® Crumbs over the top of the batter.
- Bake for 90 minutes, or until a skewer comes out of the centre clean.
- Leave to cool in the tin then slice and serve with your favourite conserve.