Step 1

Preheat the oven to 180C / 160C Fan / Gas Mark Grease a 2lb loaf tin with butter or line with greaseproof paper and set aside.

Step 2

Pour the boiling water in a jug and place the teabags inside. Leave to infuse for 3 minutes, then remove the teabags and add the raisins.

Step 3

Meanwhile, place the orange zest in the mixing bowl. Chop 5 Sec. / Speed Add the dried apricots and chop 3 Sec. / Speed 7.

Step 4

Pour in the tea and infused raisins. Add the muscovado sugar, plain flour, baking powder, mixed spice, salt and eggs and combine 30 Sec. / Speed 4.

Step 5

Pour the mixture into the prepared tin and bake for 1 hour. If the loaf gets dark before the baking time is up, simply cover wit some foil or greaseproof paper to avoid the top from browning too much. Once baked, remove and leave to cool for a few minutes in the tin.

Step 6

Heat the apricot jam in a saucepan until just boiling. Using a pastry brush, brush the jam oven the loaf. Leave to set for a few minutes, then remove the loaf from the tin and leave to cool on a wire cooling rack. Serve with some butter and jam.