One tiny Welsh-style tea fruit loaf made with tea-soaked raisins, brown sugar, a little whole egg and warm spices; no butter or oil is added, and the whole loaf is one snack portion.
5 gChicken eggs
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40 gRaisins
30 gTea
10 gBrown Sugar
25 gFlour
0.8 gBaking Powder
0.1 gCinnamon
0.03 gNutmeg
0.01 gGround Cloves
To tasteSalt
Put all the raisins and brown sugar in a small bowl. Pour over all the measured hot brewed black tea and stir until the sugar dissolves. Cover and cool for 5 minutes, then refrigerate for at least 6 hours until the raisins are plump. Keep all the soaking liquid; do not drain it. The tea quantity is already brewed liquid, not dry leaves.
Heat the oven to 180 °C, conventional heat. Line a tiny loaf tin with an internal base about 8 cm long and 5 cm wide and sides at least 4 cm high with baking paper. Sift all the flour, baking powder, cinnamon, nutmeg, cloves and a tiny pinch of salt together. Stir all the measured beaten whole egg into the soaked fruit and every drop of tea, then fold in all the flour mixture just until combined. Scrape all the thick batter into the lined tin and level gently; the tin should be no more than two-thirds full.
Bake at 180 °C for 25-30 minutes until risen and firm, with a skewer through the center showing no wet batter or raw flour and the center reaching 74 °C. Let stand in the tin for 10 minutes, then lift out with the paper and cool on a rack for 20 minutes before removing the paper. Slice and eat the entire tiny loaf as one snack portion, keeping every crumb. Butter, honey glaze, jam and extra fruit are not included.