Servings: 14 yield(s)
  • 275 g raisins
  • 100 g sultanas
  • 60 g mixed peel
  • 250 g self raising flour
  • 0.25 tsp mixed spice
  • 1 egg
  • 2 Apples peeled and grated
  • 300 ml warm, black strong tea
  • 50 g treacle
  • 200 g dark brown demerara sugar
  1. Mix the dried fruit, mixed peel, warm tea and treacle in a bowl. Add the grated apples. Soak overnight.
  2. The next day preheat oven to 180 degrees CGrease and line a 20cm round cake tin.
  3. Add the brown sugar, self-raising flour, mixed spice and egg to the dried fruit-tea mixture, stir well until mixed.
  4. Pour into prepared tin and bake for 1 1/2 hours, or firm to touch.
  5. Remove from tin and cool.
  6. Brian’s Top Tip:
  7. Hide a coin or ring in centre of the bread prior to baking. Wrap either in greaseproof paper before inserting in mixture.