Fruity teatime Forbury Lion loaf

A deliciously rich and malty bread


  • 400g Mixed dried fruit
  • 100g Chopped dried apricots
  • 450g Self raising flour
  • 170g Light brown sugar
  • 70g Chopped walnuts
  • 50g Unsalted butter (softened)
  • 2 Eggs (beaten)
  • 400ml Loddon Forbury Lion
  • ½ tsp Ground cinnamon
  • 2tsp Mixed spice
  • 2tbsp Marmalade OR 1tbsp fresh orange juice and 1tbsp of zest.


  • 1) Pre-soak all the fruit in Loddon Forbury Lion for at least two hours but preferably overnight
  • 2) Pre-heat the oven to 160C
  • 3) In a large bowl mix together the softened butter, sugar, eggs, honey, marmalade (or juice/zest) and marinated fruit
  • 4) Add the wet mix to the dry and mix together well
  • 5) Place in a large greased loaf tin and bake for 1 – 1 ½ hours. If the loaf appears to be browning too much, cover with a large piece of foil until the cooking time is up
  • 6) Remove from the oven and leave to cool for 15 minutes
  • 7) Tip the loaf out on to a wire cooling rack and brush the top with the glaze
  • 8) Sprinkle with demerara sugar
  • 9) Serve sliced with plenty of cold butter

NB – Store in an airtight container. This loaf can be frozen.