Brambrack or Fruit Tea Bread

• 350 grams dried fruit snipped into small pieces
• 225 grams light brown sugar
• 300 ml hot earl gray tea (made double strength)
• 275 grams flour
• 14 grams baking powder
• 3 grams salt
• Juice of one lemon
• Zest of one lemon
• 1 egg, beaten

Put mixed fruit, sugar, & tea in a bowl. Cover and put in fridge overnight.

The next day, grease loaf pan and line with parchment (see pic below)

Preheat oven to 300

Mix flour, baking powder, salt in a large mixing bowl. Add zest, beaten egg, fruit mixture and lemon juice with a wooden spoon. The batter is THICK.

Put the batter into the prepared pan and smooth the surface.

Bake in the center of the oven for 1 1/4 hour to 1 1/12 hour until the tea bread is firm to the touch and a skewer inserted comes out clean.

Leave to cool in pan for 10 minutes. Loosen with butter knife and turn out onto a wire rack. Let cool. Remove parchment, slice and serve.

Fruit tea bread!

This is adapted from an English recipe that uses self raising flour. I won’t buy self raising flour because it’s twice the price of regular flour, so this includes my conversions to use flour, baking powder and salt instead. The math was easier to do in grams vs cups and teaspoons, so I kept it by weight.

You can use any dried fruit combo. Apricots and cranberries are my favorites so I use those, but you can use whatever you want.