Tea Leaf Bread
12 tbl. well steeped Bromley Tea (5 minutes at least!)
1 lb. mixed dried fruit
6 oz. soft brown sugar
1 ea. egg, lightly beaten
1 oz. melted butter
9 oz. all-purpose flour
1/2 tsp. bicarbonate of soda

The mixed fruit can include raisins, currants, etc. Chop any larger pieces down to about raisin size. Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight. Stir in the egg and melted butter. Sieve the flour and the soda together and fold them in. Line the bottom of a large loaf pan with paper and brush the whole inside of the pan with melted butter. Pour the mixture in and smooth the top. Bake in a preheated oven (360 F) on the middle shelf for 1 1/2 hours. After removing from the oven, leave in the pan for 2-3 minutes; cool on a wire rack.


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