Serves 12
Prep Time 30 mins
Duration 55 mins

Ingredients

• 2 tea bags earl grey
• 200 ml boiling water
• 250 g prunes, pitted and finely chopped
• 80 g sultanas
• 80 g currants
• 60 g butter, unsalted
• 60 g lard
• 300 g strong white bread flour
• 300 g plain flour
• 7 g fast-action dried yeast
• 100 g soft light brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp sea salt, fine
• 2 medium free-range eggs, beaten
• Flavourless oil, for greasing
• 20cm square cake tin, lightly oiled

Method

1. Put the teabags in a mixing bowl and pour over the boiling water. Add the dried fruit and set aside to steep.
2. Meanwhile, in a separate large mixing bowl, rub the butter and lard into the flour until it resembles breadcrumbs.
3. Stir in the yeast, sugar, spices and salt.
4. Remove and discard the tea bags, then stir the eggs into the fruit/tea mixture.
5. Tip it all into the flour mixture and mix to bring it together into a dough using a wooden spoon or palette knife.
6. Cover with cling film, then leave in a warm place for 10 minutes.
7. Turn out the dough onto a clean surface, then gently knead for 3-4 minutes. It will be sticky and very heavy.
8. Put the dough in a clean, lightly oiled bowl and cover with cling film.
9. Leave in a warm place to rise for 1½ hours.
10. Tip the dough onto the work surface and gently knead to remove any large air pockets.
11. Shape into a rough 20cm square.
12. Drop it in the tin, then press it gently down.
13. Leave to prove for 1 hour 10 minutes.
14. Heat the oven to 190°C/170°C fan/gas 5.
15. Bake the loaf for 55 minutes or until risen and golden brown.
16. Turn out onto a wire rack and leave to cool before serving.

Nutritional Value

(per serving)

Calories 333 kcal
Total Fat 9.3 gm
Saturated Fat 4.4 gm
Carbohydrates 53.6 gm
Fibre 3.4 gm
Protein 7 gm