Apricot teabread difficulty ** #70

Cuts into: 10

Preparing time: 25 minutes

Cooking time: 60 minutes 

Ingredients:

• 100 g ready-to-eat dried apricots, chopped
• 100 g sultanas
• 100 g raisins 
• 150 g caster sugar 
• 300 ml hot strong tea
• 275 g self-raising flour 
• 1 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon 
• 1 egg, beaten

1. Put the dries fruits and sugar in a bowl, add the hot tea and mix together 
2. Leave to soak for 4 hours or overnight
3. Mic together the flour, bicarbonate of soda and cinnamon, add to the soaked fruit with the egg and mix together well 
4. Spoon the mixture into a greased and lined 1 kg or 1.3 liter loaf tin and level the surface  
5. Bake in the center of a preheated oven, 160 C(325 F), Gas Mark 3, for about 60 minutes until well risen, the top has cracked and a skewer inserted into the center comes out clean 
6. Leave to cool in the tin for 10 minutes, then loosen at the ends and transfer to a wire rack 
7. Peel off the lining paper and leave to cool completely 
8. Cut into slices and spread with a little butter to serve.
9. Enjoy! :-)