Fruity tea bread

300ml/½ pint milk
175g/6oz golden caster sugar
75g/3oz dried vine fruit 250g pack plum medley, chopped (we like Waitrose Plum Medley, £2.49 for 250g), or use more dried vine fruit
3tbsp golden syrup
2tbsp runny honey
350g/12oz self-raising flour, sifted
1-2tbsp ground ginger or mixed spice, sifted
3tbsp apricot jam

You will need: a shallow, lightly greased 1kg/2lb loaf tin

Slice and serve with lots of butter

In short	Preparation time: 15 mins Cooking time: 45 mins Total time: 60 mins Serves: Party Cuisine: British, Vegetarian Course: Baking - bread, biscuits, cakes
Nutrition (per portion)	305 calories 2g fat 71g carbs

Method

1. Preheat oven to gas mark 4/180°C (170°C in a fan oven). In a large bowl, add milk and sugar, then mix in fruit. Drizzle in syrup and honey and stir well. Next, add flour and spice and mix again till combined.

2. Spoon into loaf tin and put in oven for about 45 mins to 1 hr, till golden brown and skewer comes out clean when poked in middle. Leave to cool in tin for 10 mins before turning out onto a wire rack. Melt a little apricot jam and brush over cake. Slice to serve.