This is a variant on tea loaf, barm brack, bara brith, etc. It’s fat-free, and my version’s got no added sugar, either.
Save up the cold tea that never made it out of the tea pot. Put this aside, and weigh out
1 lb or so of currants, sultanas, raisins and peeled, cored and chopped fresh apple. (A couple of smallish apples or a big one should do. Ratios of dried fruit whatever you like.)
Cover this with old tea, and leave to soak overnight.
Pre-heat your oven to about 150C. Mix into your fruit
12 oz self-raising flour
The amount of tea you soak the fruit in is variable; your mixture should be sticky rather than runny: a thick cake mixture. You might need to add a little more flour if it’s slopping off your spoon.
Put the mixture into a well-greased loaf tin (I use a bit of butter paper or baking parchment to line the bottom – it makes turning it out so much easier). Bake for about 1 1/2 hours. If you’ve an Aga-type range, put it in the top oven for 1/2 to 3/4 hour and then move to the bottom oven. Stick a skewer into it to see if it’s done – it should come out mainly clean, but doesn’t have to be totally clean for the loaf to be done. Turn out onto a cooling rack.
It’s great slavered with butter, or toasted and slavered with butter. It also works very nicely with a bit of cheese.