Merry Fruit Loaf
As well as the main ingredient, the name reflects the
fact that this recipe is a good accompaniment to festive teas.
Recipe makes two loaves.
They will keep well for a few days in an air-tight tin.
Preparation Time: 15-20 minutes (plus minimum 6 hours standing time)
Cooking Time: 45 minutes
Ingredients:
340g/12oz dried mixed fruit - contents vary so try to find 'luxury' versions
230g/8oz dark soft brown sugar
300ml/ ½ pt Merry Andrew
285g/10oz self-raising flour
1 egg, beaten
Method:
Mix together the fruit and sugar in a large bowl. Pour over the Merry Andrew, cover the bowl and leave the fruit to soak in the beer for a minimum of 6 hours but ideally overnight - this soaking plumps up the fruit and imparts a rich taste to the finished loaf.
Prepare two small loaf tins. [We found that there are 'Continental' tins which are 25cm x 7cm but the recipe seems to work better with the good old British one pound loaf tin.] Line the tins with greaseproof paper - you can buy pre-shaped tin liners but the ones we found seemed disproportionately expensive!
Give the soaked fruit mixture a good stir, then add the flour and egg stirring well until thoroughly mixed. Divide the mixture equally between the two loaf tins.
Bake at 350˚F/175˚C/Gas Mark 4 for about 45 minutes. Test that the loaves are cooked through by inserting a skewer or cocktail stick - if it comes out clean they are done. Turn out on to a wire tray to cool.