serves
10
prep
10 minutes
cook
1:20 hour
difficulty
Easy
serves
10
people
preparation
10
minutes
cooking
1:20
hour
difficulty
Easy
level
Ingredients
- 300 g (10½ oz / 1⅔ cups) mixed dried fruit
- 250 ml (8 fl oz / 1 cup) hot strong black tea
- 50 g (1¾ oz) unsalted butter
- 1½ tbsp (30 ml) marmalade
- 1 egg
- 300 g (10 ½ oz / scant 2½ cups) self-raising (self-rising) flour
- 100 g (3½ oz / ½ cup) dark brown sugar
- 2 tsp mixed spice
Soaking time: overnight
Instructions
- Add the dried fruit to a heatproof bowl and pour over the hot tea. Leave to soak overnight.
- The next day, grease a 900 g (2 lb) loaf tin (pan) and line with baking parchment.
- In a small saucepan, melt the butter with the marmalade. Leave to cool for 5 minutes, then beat in the egg.
- Add all the dry ingredients to a large bowl, stirring everything together and making sure there are no lumps of sugar. Make a well in the centre of the dry ingredients and pour in the butter mixture, the soaked fruit and any liquid left in the bowl. Stir together well, then spoon into the prepared tin.
- Heat the air fryer to 140°C (275°F). Once hot, bake for 1 hour 15 minutes. Remove from the air fryer and leave to cool in the tin.
Note
This recipe was created in a 5.7-litre (6 quart) air fryer with one drawer. As air fryers can vary you may find you need to bake for a minute or two more or less.
Recipe and image from by Katy Greenwood (Hardie Grant Books). Photography by Ant Duncan. Available from 1 October.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
