Darjeeling Cranberry, Ginger And Orange Tea Loaf (Fat-Free) - cooking recipe

Ingredients

8 ounces sultanas
2 ounces currants
2 ounces raisins
2 ounces semi dried cranberries
2 ounces stem ginger in syrup, drained and chopped finely or 2 ounces glace ginger, chopped finely
1 largeorange, zest or 1 tablespoon dried orange peel
3 ounces brown sugar
1/4 pint hot darjeeling tea or 1/4 pint hot brewed tea, of your choice
1 egg, size 3, medium
1 teaspoon ground ginger
8 ounces self raising flour

Preparation

NIGHT BEFORE BAKING:
Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
BAKING THE TEA LOAF:
Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin.
Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.
Allow the loaf to cool slightly, and gently remove to a wire cooling rack.
Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice.
This is wonderful when buttered or toasted!
NB: You must use HOT tea!