Lady Grey Tea Loaf with Vine Fruits

This low fat variation of an English classic uses lightly fragranced Lady Grey tea, with subtle hints of lemon and orange – great for tea in the garden.

Preparation time :	15 mins, plus 4-12 hours soaking
Cooking time :	1 hour to 1 hour 15 minutes
Total time :	1¼ hours to 1½ hours, plus 4-12 hours soaking

Serves: cuts into 12 slices

Ingredients

2 Twinings Lady Grey Tea Bags
125g golden caster sugar
300g Waitrose Wholesome Vine Fruit Mix
2 medium eggs, beaten
225g self raising flour, sifted
Zest and juice of 1 unwaxed lemon
2 tbsp clear honey, to glaze

Method

1. Place the tea bags in a heat-proof bowl and add 300ml boiling water. Leave to steep for 5 minutes. Remove the tea bags, add the sugar and stir to dissolve. Add the fruit and leave in a cool place to stand for between 4-12 hours, depending on how much time you have.
2. When ready to cook the tea bread, preheat the oven to 180°C gas mark 4. Line a 1kg loaf tin with baking parchment.
3. Add the eggs, flour and the zest and juice of the lemon to the fruit mixture and beat well. Pour into the lined tin and bake for 1-1¼ hours, or until a skewer comes out clean.
4. Allow the loaf to cool in the tin for 10 minutes. While it’s cooling, warm the honey slightly in a small pan or microwave then brush the honey over the top of the loaf with a pastry brush. Serve thinly sliced, with a pot of Lady Grey tea.

Cook's tips

The cake will keep well in an airtight tin in a cool place for up to 1 week.
Other types of tea also work well in this recipe, such as Lapsang Souchong or Earl Grey.