A deliciously rich and malty bread
Ingredients
- 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.
Method
- 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.
