Recipe: Yorkshire fruit loaf

Yorkshire fruit loaf
Yorkshire fruit loaf
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With the Made in Yorkshire course coming up on September 28, Paul Johnson, Chef Tutor at the Cooking School, Halifax, shows us how to make a delicious local recipe.

Our apprentices and café customers at The Chefs’ School at the Viaduct Café can’t get enough of this Yorkshire Fruit Loaf or Yorkshire Tea Loaf as some call it.

It works really well as a stand-alone cake, as part of a true Yorkshire afternoon tea, or if you’re feeling really creative then this is the perfect base recipe for a decorated celebration cake.

I can also recommend keeping this recipe in your pocket for the festive season - it really welcomes the addition of extra dried fruit and nuts, so feel free to sprinkle in a few of your favourites.

If you would like to lift the fruitiness of this loaf then I can recommend using a fruit teabag instead of a black teabag to infuse the cake with your favourite flavour.

In the café we’ve tried it with a summer fruit berry teabag and our customers were rewarded with beautifully aromatic results in every mouthful.

This is a great, simple recipe that you can make on your own or create as a family.

It has a good shelf life and can be frozen ready to defrost as and when you fancy it.

What a classic!

YORKSHIRE FRUIT LOAF

INGREDIENTS

•200g sultanas

•50g glacé ginger

•100g dates – stoned and chopped

•150g dark muscovado sugar

•300ml cold (black) tea

•1 large egg - beaten

•200g self-raising flour

•75g ground almonds

•1 level teaspoon ground mixed spice

EQUIPMENT

• 900g loaf tin

• mixing bowl

• wooden spoon

• rubber spatula

• skewer

HOW TO MAKE IT

1. Line a 900g loaf tin. Place the sultanas, ginger, dates, sugar and cold tea in a mixing bowl. Cover the bowl and leave the fruit to soak for 6 – 8 hours or overnight.

2. Heat the oven to 180°C/Gas 4. Add the egg, flour, ground almonds and mixed spice to the soaked fruit and tea mixture. Mix gently until all ingredients are combined.

3. Pour all the mixture into the prepared loaf tin. Bake for 1 – 1¼ hours or until a skewer inserted in the centre of the cake comes out ‘clean’. Allow the cake to cool and serve it sliced.

What’s on at the Cooking School

September 21 BREADS OF THE WORLD - cook your way through the world’s best breads (£99)

September 28 MADE IN YORKSHIRE - delicious seasonal dishes inspired by our county (£145)

October 5 FOOD & WINE MATCHING – taste your way through a wining and dining journey (£145)

October 22 FAMILY CHEFS’ CLUB – come with your 8-16 year old to cooking together at half term (£55 for 2 people)

October 24 JUNIOR CHEFS’ CLUB – a half term treat for 8-12 year olds who want to learn new skills (£45)