It might be old-fashioned, but tea loaf rocks! It's perfect for serving for 'elevenses' or as a mid-afternoon 'pick me up'. It also makes a delicious after-school and travel snack. It's incredibly easy to make. You simply soak the dried fruit in a cup of tea for a few hours, then mix all the ingredients together and bake.
227g/ 1⅔ cups fine wholemeal (whole wheat pastry) or chapatti flour
1tspground cinnamon or mixed spice
Soak the dried fruit in the brewed tea for 4-5 hours (can be left overnight).
Grease a 2lb loaf pan and line the bottom with non-stick baking paper (or use a non-stick loaf liner).
Pre-heat the oven to 160C (160C for fan also) / 325F.
Tip the dried fruit and any remaining tea into a mixing bowl. Stir in the sugar and marmalade/jam. Sift in the flour, baking powder and spice. Tip any remaining wheatgerm from the sieve into the bowl. Add 3 TBSP water and stir until thoroughly combined.
Tip the mixture into the prepared tin and level the top.
Bake for 1¼ hours, or until a skewer inserted in the middle comes out clean. Leave to rest in the tin for 30 minutes or so, then transfer to a wire rack until completely cooled.
Stored in an airtight container, the loaf will keep for up to five days in the fridge. It also freezes well.