A great loaf for filling the tins and which keeps well. Use whatever dried fruit you have in the pantry.
2 cups Edmonds standard flour
¼ tsp salt
2 tsp Edmonds baking powder
½ cup sugar
1 cup dried fruit, e.g. raisins, dates, sultanas
1 egg, beaten
1 cup milk
1. Preheat the oven to 180˚C. Grease a 22cm loaf tin and line the base with baking paper.
2. Sift the flour, salt and baking powder into a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs.
3. Stir in the sugar and dried fruit, then pour in the beaten egg and milk. Mix to form a soft dough and scoop the mixture into the loaf tin.
4. Bake for 1 hour or until the loaf springs back when lightly touched. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.