Reminiscent of afternoon tea with granny, what seems like a lifetime ago, fruity tea loaf thickly sliced and slathered with salty butter. Perfect picnic food. I came up with this recipe when I found some dried up figs and prunes at the back of a cupboard, and rather than waste them I adapted a basic tea loaf recipe. The tiny crunchy fig seeds add some pleasant contrast to the chewy loaf.
This loaf improves with keeping.
Plain, self raising and wholemeal flour should all work well in this recipe; try experimenting to find a texture and flavour that you find the tastiest.
I find ml more useful than grams and it means you don't need to have scales. This recipe shows both ml and g measurements for the flour.
For some reason my original measurement of 350ml of flour has been changed to 350g, which is quite wrong. This would result in a dry, heavy loaf. If you need the measurement in grams, 350ml of flour is 210g. - 07 Feb 2016