I make - Earl Grey Tea Loaf

Ever since I baked Ms Tandoh's tea loaf the first time, I was hooked. It's easy to knock up, full of taste and allows me to slather generous amount of butter without guilt since it's fat free. I have modified her recipe slightly for a gluten-free version as follows. 

Earl Grey Tea Loaf

275g mixed dried fruit (I use sultanas, cranberries and sour cherries)

300ml strong Earl Grey made with two tea bags

2 large eggs

60g soft dark brown sugar

Zest of 1 orange (or orange extract)

275g all-purpose gluten-free flour blend

2½ tsp baking powder

2 tsp psyllium husks

1.5 tsp mixed spice

¼ tsp salt

1 Grease and line a 2lb/900g loaf tin and preheat the oven to 170C/335F/gas mark 3½.

2 Soak the dried fruit in tea for a few hours and stir the mixture a few times whenever you walk past. Overnight is better. In a large bowl, beat egg, sugar and orange zest together. Drizzle in the flour bowl the soaking liquid from the dried fruit mixture. Add in the flour, baking powder, psyllium husks, mixed spice and salt. Stir a few times before adding the hydrated dried fruits along with any remaining soaking liquid. Stir lightly until combined. Spoon into the loaf tin and bake for 50-55 minutes.

3. Cool down to room temperature and enjoy with a thick slather of salted butter!