Serves 10
In this classic English recipe dried fruit is soaked in tea and baked in to one super delicious loaf.
The loaf gets it’s name from the Borrowdale Valley in Cumbria and it’s a popular treat for walkers in the Lake District. But don’t wait for a walk to pop this loaf in the oven!
My mum gave me this lovely recipe and I don’t know how she acquired it because she’s not one for walking and she’s never been to the Lake District (but then again, neither have I.) However she got her motherly mits on this recipe, I’m jolly glad she did because it’s one of my favourites.
Now you’ll notice there’s no Thermomix conversion for this recipe and that’s because it’s so easy and so old skool, all you need is a bowl and a spoon!
This loaf is fat-free (unless you count one egg) dairy-free and oh, so simple! It reminds me of malt loaf that we used to get when I was young. It’s the bomb-diggity served with a cup of tea and slathered with butter (or dairy free spread!)
Have you ever been to the Lake District? Do you like walks in the country?
Ingredients
275ml/half pint hot tea
110g/4oz sultanas
110g/4oz currants
110g/4oz soft brown dark sugar
1 egg
225g/8oz self raising flour
cinnamon/mixed spice to taste
How to
- Pour tea over fruit and leave overnight.
- In a large bowl, beat sugar and egg together.
- Stir in flour and fruit.
- Add enough of the soaking liquid to make a soft mixture.
- Pour mixture into greased and lined 1 lb loaf tin.
- Bake for 45 minutes at 180C/160C fan-forced or until cooked through.
- Turn out and cool.
- Cut into slices and spread with butter.
Other info
Prep and Cooking time: 1 hour (+ soaking time)
TIP! Use any combination of dried fruits in this recipe. I like to save on time and energy and make double, and pop a spare loaf in the freezer for a rainy day. The bread will keep up to 2 weeks if wrapped in foil/cling film and kept in an airtight container.
