Fruity Ginger Teabread
Makes 12 slices
125g/4oz/¾ cup each dried apricots, pears and prunes
300ml/½ pint/1¼ cups fruit tea
butter to grease
4 tbsp chopped preserved stem ginger in syrup
225g/8oz/2¼ cups plain (all-purpose) flour
2 tsp baking powder
125g/4oz/½ cup dark muscovado (brown) sugar
2 medium (US large) eggs
1 Chop the dried apricots, pears and prunes and place in a large bowl. Cover with tea and set aside to soak for 2 hours.
2 Preheat the oven to 180°C/350°F/Gas 4. Butter a 900g/2lb loaf tin and line the base with parchment paper.
3 Mix the ginger, flour, baking powder and sugar into the soaked fruit. Beat the eggs and stir into the mixture.
4 Pour into the prepared tin and bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean.
5 Cool the teabread in the tin for 10 minutes, then turn out on to a wire rack to cool.