Walnut Tea Loaf

Ingredients

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

 

Preparation time: 15 minutes
Cooking time: 1 hour

Serves: 10

Nutrition: Per serving
Energy
317 Kcal
Fat
8.3g
Saturates
1.2g
Sugars
33g
Salt
0.3g

A delicious tea loaf, that's low in saturated fat. 

Ingredients

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

Method

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.

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