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Breakfast loaf is particularly delicious toasted and keeps very well in the fridge for up to a week, or you can bake up a batch and keep it, pre-sliced, in the freezer until needed.
Replace part of the water Ginger Wine, whiskey or even Amaretto to give it more of a kick and serve it later in the day.

Elizabeth McCorquodale.
Cold Tea Barnbrack.
INGREDIENTS
2 tea bags
330ml boiling water
225g mixed dried fruit (or just sultanas)
100g roughly chopped walnuts, pecans and/or almonds
170g white self-raising flour
170g wholemeal self-raising flour
1 tsp baking powder
1 tsp ground mixed spice
55g light brown sugar
1 egg, beaten
METHOD
Put the tea bags and fruit in a bowl and cover with the boiling water. Set aside to steep while you prepare the remaining ingredients.

Preheat the oven to 150°C and grease and line a 2lb loaf tin.

Put the egg aside, then place all the remaining ingredients into a large bowl.
When the fruit and tea mixture has cooled, remove the tea bags and whisk in the egg, then slowly add the fruit and tea mixture to the dry ingredients, combining them thoroughly. If the mix is too stiff (it should be a batter rather than a dough), add a drop more water until the mix drops easily from the spoon.
Spoon the batter into the prepared tin and bake in the middle of the oven for 1¼ hours or until a skewer inserted in the middle comes out clean.
Allow to cool for a few minutes, then turn it out onto a wire rack to cool.Breakfast
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