Apple and Earl Grey Tea Loaf

Directions

• Boil a kettle. Measure out 250ml of water into a jug or bowl. Add the tea bags and let them brew for 10 mins.
• Meanwhile, finely zest the orange. Coarsely grate the apple away from its core, skin and all.
• Remove the tea bags, squeezing out as much liquid as you can. Now add the dried fruit, orange zest and grated apple to the tea to soak. Leave for at least 2 hours, ideally overnight, if you have time.
• When you’re ready to bake, turn your oven to 17 /Gas 3. Double-line a loaf tin.
• Sift the flour into a large mixing bowl and add the sugar, mixed spice, and a small pinch of salt. Mix them together well and break up any lumps in the sugar.
• Crack the egg into the soaked fruit and mix it together well. Now, pour the fruit mixture into the dry ingredients. Gently fold everything together, taking care not to overmix; stop as soon as you stop seeing any dry parts in the mix.
• Scrape the mix into the loaf tin, and level it with the back of a spoon. Transfer to the oven and bake for 1 hour, until the top is a deep golden brown. Cover it loosely with foil to stop it from burning, and then cook for a final 20-30 minutes until a skewer or knife tip comes out clean.
• Cool in the tin for 10 minutes before removing to a rack to cool completely. Stored in an airtight container at room temperature, it will be good for 3-4 days. If it feels a little stale, a quick dunk in the toaster can revive a slice. It also freezes very well for up to 4 months if needed.
• Serve with cold butter and hot tea.