California Walnut Tea Loaf
Preparation time: 15 minutes
Cooking time: 1 hour
Nutrition: Per serving
317 Kcal Fat
A delicious tea loaf, that's low in saturated fat.
100g dried apricots, roughly chopped
75g dried figs, quartered
75g pitted dates, roughly chopped
2 earl grey tea bags
2 medium eggs
250g self-raising flour
200g light brown soft sugar
75 g California Walnuts roughly chopped, plus 12 whole walnuts
Preheat the oven to 180C, gas mark 4.
Grease and line a 1kg loaf tin.
Mix together the fruit in a bowl and add the tea bags, pour over 300ml boiling water and leave to steep for 20 minutes, discard the tea bags.
Whisk together the eggs, flour and sugar in a large bowl and stir in the dried fruits plus all the liquid and the chopped walnuts.
Pour into the prepared tin, arrange the whole walnuts on top and bake for 1 hour or until a skewer comes out clean, cover with foil if the top begins to get too dark.
Allow to cool before removing from the tin.