- 350g Mixed dried fruit (such as chopped dried apricots, sultanas, raisins, dried dates or cranberries)
- 50g Demerara sugar
- 50g Dark muscovado sugar
- 150ml Yorkshire Tea (cooled)
- 225g Self-raising flour
- 1 Large egg beaten
- A wedge of Wensleydale cheese for serving
- Put the dried fruit, both types of sugar and the cold tea into a bowl, stir and leave to stand overnight. The fruit will absorb all the liquid and the flavours from the Yorkshire Tea.
- Preheat the oven to 200ºC, fan 180ºC, gas 6.
- Grease a 7cm-deep 10 x 21cm loaf tin and line it with baking paper.
- Add the flour and egg to the fruit and mix thoroughly.
- Pour the mixture into the tin and spread it out evenly.
- Bake for 35-40 minutes or until a skewer comes out clean.
- Leave to cool in the tin for a few minutes, then turn out on to a wire rack to cool completely.
We like to enjoy it the proper Yorkshire way with a wedge of Wensleydale cheese!