- 350g (13oz) mixed Fruit with peel
- 70g (2.5oz) light muscouado sugar
- 300ml( half pint) hot black tea made with 2 tea bags
- 300g (11oz) gluten free self raising flour
- 1 large egg, beaten
- Oil for greasing
Put the mixed fruit and sugar into a bowl and pour over the hot tea, stir well the cover and leave to soak overnight.
The next day, heat the oven to 150c/130c fan/gas 2, lightly grease a 900g (2lb) loaf tin and line with grease proof paper.
Stir the flour and egg into the fruit mixture, then turn into the tin and level the surface.
Bake for 1 1/2 to 1 3/4 hours until rise and a skewer inserted into the loaf comes out clean.
Cool for 10 minutes and then turn out and cool on a wire rack.
Slice and spread with butter.