Lyle’s Fruity Tea Loaf

Pour the boiling water over the tea bag and leave for a few minutes, while you pop all the dried fruits and the Lyle's Golden Syrup in a mixing bowl. Discard the teabag and tip the hot tea over the fruits. Cover and leave to steep for a minimum of 3 hours (or overnight), until all the liquid has been absorbed and the fruit has plumped up. Stir from time to time.

Preheat the oven to 170°C/150° Fan, 325°F, Gas 3 with the shelf set on a lower shelf (you want the top of your baking tin to be aligned with the centre of the oven).

Stir in the egg, sift over the flour and then add the nuts and mix well, before adding enough milk to loosen the stiff mixture. Transfer to a 900g (2lb) loaf tin (lined or greased, with the base lined with parchment) and level it off.

Bake for 50-60 minutes until golden, springy in the centre, and when a fine skewer poked through the middle comes out clean.

Turn out onto a wire rack to cool and remove the paper. Warm a final tablespoon of Lyle's Golden Syrup a little, then brush all over the top of the bread. Make sure you serve generously sliced.