Spiced tea loaf

Put the tea bags into a bowl, cover with 250ml freshly boiled water and leave to steep for 4-5 minutes, or until the tea is strong. Remove the tea bags, stir the mixed fruit into the hot tea and leave to soak for at least 3 hours, or overnight.

Preheat the oven to 160ºC, gas mark 3. Grease a 1kg loaf tin, then line with baking parchment. Put the egg and sugar into a mixing bowl, then beat together using an electric hand mixer until pale. Add the soaked fruit and its liquid and beat in. Combine the flour, spice and a pinch of salt. Fold gradually into the wet mix.

Tip the batter into the prepared loaf tin and smooth it out. Bake for about 1 hour 15 minutes, or until the loaf is risen and firm, and a skewer pushed into the middle comes out clean.

Leave to cool in the tin for 10 minutes, then turn onto a wire rack and leave to cool completely before slicing. Spread with butter to serve or, as the recipe is dairy free, use a dairy free alternative, if liked.