Ingredients

• 125g (4oz) dried apricots, chopped
• 125g (4oz) dried apples, chopped
• 125g (4oz) pitted prunes, chopped
• 300ml (½ pint) strong fruit tea
• a little butter, to grease
• 25g (1oz) stem ginger in syrup, chopped
• 225g (8oz) wholemeal flour
• 2tsp baking powder
• 125g (4oz) dark muscovado sugar
• 1 egg

Method

1. Put the dried fruit into a large bowl. Add the tea and soak for 2hr. Preheat oven to 180°C (160°C fan) mark 4. Grease, then line the base of a 900g (2lb) loaf tin.
2. Add remaining ingredients to soaked fruit. Mix thoroughly. Spoon into the tin and brush with 2tbsp cold water. Bake for 1hr until cooked through.
3. Cool in the tin for 10-15min, then turn out on to a wire rack to cool completely. Wrap in clingfilm and store in an airtight container for up to three days.

Notes