2 ounces currants
2 ounces raisins
2 ounces dried cranberries
2 ounces stem ginger in syrup, drained
and chopped finely or 2 ounces glace
ginger, chopped finely or a teaspoon
of ginger paste
1 large orange, zest or 1 tablespoon
dried orange peel
3 ounces brown sugar
1⁄4 pint hot darjeeling tea or 1⁄4 pint
hot black tea, of your choice
1 egg, size 3, medium
1 teaspoon ground ginger
1 ounces flour
1 teaspoon baking powder
- Night Before Baking: Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
- Baking the Loaf:. Pre-heat oven to 160C/325F and line and grease large loaf tin.
- Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
- Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
- Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
- Allow the loaf to cool slightly, and gently remove to a wire cooling rack.
- Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with wax paper in between each slice.