Leeds-based caterer and event management company Dine is celebrating Yorkshire Day (1 August) with a good old Yorkshire recipe for a Yorkshire tea fruit loaf.
Yorkshire tea fruit loaf
Ingredients
- 250g dried mixed fruit – you can choose whichever you like best, but we tend to go for a luxury mix with cranberries, apricots, cherries, candied peel and sultanas.
- 100g glace cherries – halved
- 100g soft dark brown sugar
- 100g butter
- Zest of one orange
- 250ml of strong black tea – we use Yorkshire gold tea… Of course!
- 1 medium egg – beaten
- 220g self-raising flour
Method
- Line a 2lb loaf tin with grease proof paper, or a loaf in tin liner.
- In a large pan combine the dried fruit, cherries, butter, sugar, zest and tea. Simmer over a medium / low heat for 30 mins, stirring occasionally.
- Allow the mixture to cool completely in the pan. Whilst the mixture is cooling, heat the oven to 150 degrees.
- Once cooled, add the beaten egg, and the flour, and stir until combined.
- Pour the batter into the lined loaf tin and bake in the preheated oven for approximately 1 hour 20 minutes, or until a skewer inserted into the centre comes out clean.
- Leave to cool for a few minutes in the tin, then turn out onto a wire rack to cool completely.
Don’t forget to take a flask of tea with you – this is best served with a cuppa! This also goes brilliantly with a nice big chunk of Wensleydale cheese.
If you don’t fancy making the loaf yourself, you can enjoy it at The Garden Room, at The Mansion in Roundhay Park instead.
For more information click here