Fruit and walnut loaf
This loaf is perfect for spreading with butter and serving with a cup of tea. It keeps well in an airtight container and is also good to freeze. The choice of fruit can be adjusted to suit.
- Preheat oven to 180 degC. Grease and line a 22cm loaf tin. Combine chopped dried fruit with boiling water, butter and sugar in a saucepan. Bring to the boil, stirring to dissolve the sugar.
- Remove from the heat and allow to cool slightly before mixing in the walnuts, flour, baking soda and egg.
- Bake for 45 minutes or until loaf feels firm.