Darren Wilson
TVWBB Member
We cooked this on a recent comp and got 3rd in the Dessert category. It comes out much better on the WSM than it does in the oven at home!!!
Soak the dried fruit in the tea for at least 3 hours (preferably overnight if possible). You can add a couple of shots of Bourbon or Whiskey to it if you want to (we added a couple of shots of Jim Beam Fireball that a friend had with them for the comp and it worked nicely with the ingredients).
Mix all the ingredients together (including the soaked fruit).
Line a 2lb loaf tin with baking parchment or greaseproof paper (lightly coat the paper with butter to stop the loaf sticking to it for a clean finish)
Spoon the mixture in to the loaf tin and cook on top grill of WSM at 235F for about 2 hours until a skewer pulls out clean.
Drizzle Maple Syrup, Honey or Golden Syrup over the top of the loaf before wraping in foil to cool slightly before slicing in to 1/4"-1/2" slices.
- 1lb dried mixed fruit
- 9oz soft brown sugar
- half pint of freshly brewed tea (use which ever tea suits your taste - we use the standard British tea)
- 2tsp Mixed Spice
- 1lb Self Raising Flour
- 1 Medium Egg
Soak the dried fruit in the tea for at least 3 hours (preferably overnight if possible). You can add a couple of shots of Bourbon or Whiskey to it if you want to (we added a couple of shots of Jim Beam Fireball that a friend had with them for the comp and it worked nicely with the ingredients).
Mix all the ingredients together (including the soaked fruit).
Line a 2lb loaf tin with baking parchment or greaseproof paper (lightly coat the paper with butter to stop the loaf sticking to it for a clean finish)
Spoon the mixture in to the loaf tin and cook on top grill of WSM at 235F for about 2 hours until a skewer pulls out clean.
Drizzle Maple Syrup, Honey or Golden Syrup over the top of the loaf before wraping in foil to cool slightly before slicing in to 1/4"-1/2" slices.