Apricot Teabread

Fruity and delicious . Keeps well and can be frozen. It tastes even better if stored for a few days after baking.

Ingredients

400 ml Cold Tea

200g Brown sugar

300g dried apricots- roughly chopped

50g mixed fruit

275g Shipton Mill organic self-raising white flour

1 Egg

Soak the mixed fruit ,chopped dried apricots and the sugar in the tea overnight.

Method

pre heat the oven to 180 degrees

Sift the flour into a mixing bowl and add the beaten egg and tea mixture

Mix together until you have a smooth, fruity batter

line a 20cm/8in cake tin

Pour in the batter

Bake for 75-90 mins or until cooked in the centre. (If the top seems to be cooking too quickly shield with  paper or foil for the last 15 min)

Cool in the tin and then on a cooling rack

Added by: Jayne Roworth

Related products

All Purpose Flour (Gluten-Free)
Shipton Mill gluten-free plain white flour is great for everyday and keeping the cupboard stocked for lots of eventualities.

Organic Gluten-Free Baking Powder - 1kg
Large tub of organic baking powder, now certified gluten-free.

Organic Gluten-Free Baking Powder - 30g
3 sachets containing 10g each of Bioreal Organic Baking Powder and now certified Gluten-Free too.

Soft Cake and Pastry Organic White Flour (117)
Made from English organic wheat, which because of the cool maritime climate and the lower natural soil fertility is seldom rich in protein.

Organic Self-raising White Flour (113)
Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets.

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