McEwens Champion Ale Fruit Loaf

on Sep 23 in Food by Sam

Ingredients

• 500g/1Ib 2oz small currants
• 140g/5oz raisins
• 140g/5oz mixed peel
• 500ml/17fl oz bottle McEwens Champion
• 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

Method

1.  Put the dried fruit into a large pan and cover with the bottled beer.

2.  Gently heat the fruit until the beer is hot, but not boiling. Remove from the heat, cover and leave overnight.

3.  When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1.

4.  Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined.

5.  Divide the mixture between two greased 500g/1Ib 2oz loaf tins.

6.  Bake for 1¼ hours until risen, pale brown and firm to the touch.

7.  Cover with a tea towel and leave on a wire rack to cool.

8.  Wrap the loaves tightly in cling film and keep in a cool, dry place for up to 6 weeks.

Took this recipe from the BBC Food site.  It really is yummy yummy!! Especially with a bit of butter,  nice when washed down with a beer (something like Brakespear Tripple or Fullers 1845 would be best I reckon).  Will be trying this again with a beer a little more interesting soon, something a little stronger and unusual now that I know this recipe works, maybe add a few walnuts in there as well.

Yes…that is two posts in two days by the way!