Island Life Magazine Ltd June/July 2016 | Page 105
FOOD
Recipe: Yorkshire Tea Loaf
This recipe requires either 2 x 1lb loaf tins or a 900g loaf tin.
Plan ahead as the fruit needs to be soaked in the tea
for a few hours or ideally overnight.
Ingredients
Method
Preparation time 10 - 15 mins.
Mix the mixed fruit in the tea in a large
bowl, cover and leave for a few hours or
overnight.
Cooking times 50 mins - hour or
1 - 1¼ hour for a larger loaf.
350ml freshly made strong Yorkshire tea
350g mixed dried fruit
2 medium eggs
200g light brown sugar or mix of dark
and light
1tsp ground mixed spice
270g self-raising flour
Preheat oven to 160ºc fan assisted,
grease and line the tin or tins with baking
paper.
Drain fruit and then add the eggs,
followed by the sugar and mix thoroughly.
Add the flour and ground mixed spice
according to taste and mix thoroughly.
Pour evenly in to the prepared tins,
place into the oven and bake to the
recommended time or until a skewer
inserted into the middle comes out clean.
Leave to cool in the tin before turning
out.
The loaf will keep up to 2 weeks if
wrapped in baking parchment and stored
in an airtight container. It is delicious
when served with butter and jam.
Chefs tip: You can replace spice with
finely ground tea leaves if you want a
more robust tea flavour.
Throughout the cricket season you can
enjoy cream tea and light lunches whilst
watching the cricket. For fixture details
visit newclose.org.
From Alison
Baxter,
Newclose
Cricket
Ground
www.visitilife.com
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