Lincolnshire tea loaf

Yield: 1 Servings

Measure Ingredient
1 pounds Mixed dried fruit (currants, raisins,etc)
6 ounces Demerara sugar
10 \N Fluid cold tea
1 large Egg
11 ounces Self raising flour

Mix together the fruit, sugar and tea and soak overnight. Next day stir in the egg and flour and place mixture in a greased 2lb loaf tin or two 1lb tins. Bake for 45 minutes 375F then 15-20 minutes at 325F. Keep for 3 days before eating.

Posted to EAT-L Digest 31 Aug 96 From: carol wilson <GCALWILS@...> Date: Sun, 1 Sep 1996 09:23:06 UT

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