Fruity tea bread

Serves: 20

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Total Time: 60

Prep Time: 15

Cook Time: 45

• 300 ml pint milk
• 175 gram(s) golden caster sugar
• 75 gram(s) dried vine fruit 250g pack plum medley, chopped (we like Waitrose Plum Medley, £2.49 for 250g), or use more dried vine fruit
• 3 tablespoon(s) golden syrup
• 2 tablespoon(s) runny honey
• 350 gram(s) self-raising flour, sifted
• 2 tablespoon(s) ground ginger or mixed spice, sifted
• 3 tablespoon(s) apricot jam
• You will need: a shallow, lightly greased 1kg/2lb loaf tin

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.

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