I made this recipe up yesterday.
I came back from a lovely wedding at the weekend armed with some delicious Shropshire Ale from Hobsons Brewery left over from the festivities (we were far too well behaved!), which the groom kindly decanted into a pop bottle for me. I used most of the beer on the day I returned home to bribe my neighbour James to cut my lawn and shift some topsoil for me; however, a few days later there was a half pint still remaining which was a little beyond drinking but which I didn’t want to waste.
I had a little brainwave that I could use it to soak fruit in; a little bit like tea-loaf but richer. The muscavado sugar made it richer still and, well, you can’t go wrong with lots of ginger.
- 500 g / 1 lb of mixed dried fruit
- 200 g / 7 oz dark muscavado sugar
- 300 ml / 1/2 pint of Ale (the darker the better)
- 1 egg, beaten
- 250 g / 8 oz self-raising flour
- 1 1/2 teaspoons of ground ginger
Put the fruit, sugar and beer into a bowl, cover with a tea-towel and leave for at least 4 hours (overnight if possible).
Stir the egg, flour and ginger into the soaked fruit mixture and pour into a lined 2 lb loaf tin (or, if like me you are short on time divide it between two tins so that it cooks more quickly).
Bake in the centre of a pre-heated oven at 170oC for 1 & 1/2 hours. To check whether it is done put a skewer in and if it comes out clean it is cooked, whereas if the skewer still has cake mixture on it needs cooking a little longer.