Ale fruit loaf Recipe
- 500g/1Ib 2oz small currants
- 140g/5oz raisins
- 140g/5oz mixed peel
- 500ml/17fl oz bottle strong bottled beer, such as Black Sheep Brewery Riggwelter Strong Ale
- 180g/7oz soft dark brown sugar
- 150g/5½oz self-raising flour
- 180g/7oz wholemeal self-raising flour
- 3 tsp mixed spice
- 3 free-range eggs
- Put the dried fruit into a large pan and cover with the bottled beer.
- Gently heat the fruit until the beer is hot, but not boiling. Remove from the heat, cover and leave overnight.
- When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1.
- Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined.
- Divide the mixture between two greased 500g/1Ib 2oz loaf tins.
- Bake for 1Âź hours until risen, pale brown and firm to the touch.
- Cover with a tea towel and leave on a wire rack to cool.
- Wrap the loaves tightly in cling film and keep in a cool, dry place for up to 6 weeks. This loaf is delicious buttered with raspberry jam or served with a piece of Wensleydale cheese.