From Home Made

This is a Wrights Food Emporium special!  Maryann made this wonderful adaptation as a bit of an experiment over Christmas.  It sold like – well – hot cakes – and she was so inundated with orders she could barely keep up.  She shared her recipe with me, on condition that I help her with the orders next Christmas!

The fruit is soaked overnight.  It uses a 2lb/900g tin.
Makes 1 loaf.

Ingredients

160ml of strong tea, made using 2 teabags

120g dried cranberries

120g sultanas

2 tbsp Welsh honey

A glug of Penderyn whisky (or any whisky)

225g self raising flour

50g soft brown sugar

50ml milk

1 large egg

Zest and juice of two clementines

Method

Put the cranberries and sultanas in a bowl with the honey and whisky.  Pour over the hot tea and leave to soak overnight.

When ready to cook, preheat your oven to 160°C and grease and line your tin.

Add the flour and sugar to the dried fruit and mix well.

Then mix together the milk and egg and add, along with the clementine juice and zest. 

Mix again until everything is combined, pour into the tin and bake for about an hour, until your skewer comes out clean. 

Cool in the tin and then on a rack. 

Maryann recommends that this is eaten either with good Welsh butter or a slice of hard Welsh cheese, like Caws Carwen or Hafod Cheddar.