Preshana's Fat Free Yorkshire Tea Loaf

Ingredients:
A generous mug of black tea. Yorkshire tea, Earl Grey, or Fruity Herbal Tea. My personal favourite is a fruity berry tea.
260g /9oz Self raising Flour
350g/12oz Mixed dried fruit( I used dates, apricots, cranberries and prunes)
2 Medium free range eggs
100g/ 3oz light brown sugar
1 teaspoon mixed spice( optional)( I included the mixed spice)
1 X 2lb loaf tin or 2 X 1lb loaf tins
greaseproof paper for lining the baking tins
Method
Preparation starts with soaking the mixed fruit overnight.
Measure the mixed fruit and set aside in a bowl. Make a very large mug of tea in whichever variety suits your taste buds. (No milk or sugar of course.)
Pour over the mixed fruit in the bowl and leave soaking overnight, covered at room temperature.
On the following day preheat the oven to gas mark 4. 160 c fan assisted electric.
Grease and line a 2lb loaf tin.
Sieve the flour into a mixing bowl and add spices if you are using them. My preference is to make without the spice.
Remove the tea bag from the mixed fruit if you have not done so already.
Add the brown sugar to the mixed fruit and tea liquid, (The infused tea adds to the flavour, colour and moistness.) then mix in the eggs and finally the self-raising flour.
I usually use a wooden spoon to mix the ingredients thoroughly together.
Pour into a prepared 2lb loaf tin or into two 1lb loaf tins if you prefer and into a pre-heated oven for roughly an hour depending on your oven, or if using 2 tins bake for 40 mins, test the loaf by gently inserting a skewer into the centre and if it comes out clean, the loaf is cooked.
Leave to cool in the loaf tin, this will ensure the loaf comes out of the tin easier as it gentle shrinks away from the tin sides.
I do hope you try this tasty, easy recipe for yourself and enjoy your own Yorkshire Tea loaf. Don’t forget to experiment with different tea styles and try with or without sugar as you please. Enjoy with friends, with tea with a roast coffee, any way your taste buds desire. Let’s get baking!
Recipe credit and source: Baldbiker
Prepared, tried and tested by:  Preshana Singh‎