Jackie’s Tea Loaf
Put the dried fruit, sugar and tea in a bowl and leave for 3 hours or until the tea is absorbed. (I left it overnight and it worked well). Beat in the egg and the flour. Pour into a 2lb/1 kg loaf tin. Bake in a preheated oven at 180C (Fan 160C)/Mark 3/350F for an hour to an hour and a half. (I found 1 hour was enough.) Allow to cool on a wire rack.
I’m pleased to say that it didn’t rain when we visited Scotland in June (well not in Fort William) so we didn’t get a soaking! Many thanks to Jackie for her fabulous recipe. I can’t wait to go back and stay again before too long. In the meantime, we’re enjoying her Tea Loaf!