Earl Grey & Lavendar Tea Bread - cooking recipe

Ingredients

275 g mixed dried fruit
2 Earl Grey teabags
60 g soft dark brown sugar
2 large eggs
275 g plain flour
2 1/2 teaspoons baking powder
1 teaspoon dried lavender
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 orange, zest of

Preparation

Preheat the oven to 170C/335F and grease line a loaf tin with grease proof paper.
Strongly brew 400ml of Earl Grey tea and the dried lavender. After 15 minutes add 300ml of this to a saucepan on medium heat.
Add mixed fruits to the pan, bring to the boil then down to a simmer. Stir in the sugar until dissolved then take the pan off the heat.
Measure out the dry ingredients into a mixing bowl and briefly mix to combine.
Beat the eggs then add them to the fruit-tea mixture along with the orange zest and stir to combine.
Add the dry ingredients to the fruit mixture a little at a time, stirring to incorporate until there are no floury streaks running through.
Scoop the batter into the lined loaf tin and level off with a spatula before baking for 50-55minutes.