150ml black tea (I use Earl Grey), 225g self-raising flour, 175g golden caster sugar, 400g dried fruit (I use chopped figs, sultanas and raisins), 1 large egg.
When I was a little girl, at Christmas my family would always have a slice of cheese with Christmas cake and for the rest of the year, a slice of cheese with everyday brack. It's a very Yorkshire thing to do so in honour of Yorkshire day, here is my favourite Yorkshire recipe. A fat-free cake that is so quick and easy to make that it really has no business being as impressive as it is to eat. The fruit also never sinks as it can sometimes do in fruit cake. But that's Yorkshire for you. As they say, "if it isn't Yorkshire, it's shite."
1) Leave the tea leaves to infuse for 10 minutes, then pour through a strainer into a bowl of dried fruit. Soak the dried fruit for an hour.
2) Beat the egg and sift in the flour and sugar. Pour in the dried fruit and tea and stir through until a smooth batter has formed. If the mixture is a little dry, add a touch of milk.
3) Smooth into a loaf or cake tin and pre-heat the oven to 180 degrees. Bake for 1 hour, or until a skewer comes out clean.
4) Serve each piece with a good slice of cheddar.