FRUIT NUT AND SEED TEABREAD (a 2lb loaf) from Sue

This went down really well at Rosemary's venue. It's a delicious bread that you can create from fruits, nuts and seeds of your own choice.

Preheat oven to 180˚C/350˚F/gas 4 and line a 900g/2lb loaf tin.

Ingredients

230g/8 oz fine chopped dried fruit (such as apricots, dates, cranberries etc.) • 115g/4oz sultanas • 115g/4oz light brown sugar 225g/8oz self-raising flour • 5ml/1 tsp baking powder • 10ml/2 tsp mixed spice • 75g/3oz chopped mixed nuts (such as hazels, almonds, walnuts etc.) • 75g/mixed seeds (such as millet, sunflower, sesame etc.) • 2 beaten eggs • 150ml/1/4 pint milk

Method

Combine dried fruit, sultanas and sugar in a large bowl.

Put flour, baking powder, spice, nuts and seeds in another large bowl and mix well.

Whisk the beaten eggs into the milk, pour onto the fruit and sugar and stir in.

Add the flour mixture and beat until well mixed.

Spoon into the loaf tin and smooth the surface. Bake for approx. I hour until the top is browned (not too much). Test the centre is cooked with a knife or skewer. Allow to cool for about 10 mins. then carefully lift the loaf out of the tin, peel off the greaseproof and cool on a wire rack.

The loaf can be eaten warm or cold, plain or with butter, jam, honey or cheese.

Note: You can vary the fruits to suit. Why not try exotic ones such as mangoes or papaya, pineapple or cherries. Tip: I sometimes buy exotic trail mix and pick out the various fruits to use in recipes.