450g self-raising flour - try a mix of wholemeal and white
175g light soft brown sugar
1 tsp each ground cinnamon and ground ginger
4 tbsp milk
50g crushed sugar cubes or granulated sugar, to decorate
Mix together the dried fruit and cranberries in
a large bowl, then pour the hot tea over. Cover with cling film and leave to soak overnight.
Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a 900g/2lb loaf tin with baking parchment. Melt butter and marmalade together in a pan. Leave to cool for 5 mins, then beat in the eggs. Drain any excess tea from the fruit. Mix
the flour, sugar and spices together, then stir
in the fruit, butter mix and milk until evenly combined. The batter should softly drop from
the spoon – add more milk if needed.
Spoon into the tin and level the top. Sprinkle with the crushed sugar and bake for 1-1¼ hrs until dark golden and a skewer inserted comes out clean. Cover loosely with foil if it starts to over-colour before the middle is cooked. Leave to cool completely in the tin and serve sliced.