Tessa is my mother! She adapted an old tea loaf recipe to make it lighter in sugar and richer in protein. Not only is it delicious, but it’s also naturally gluten-free. Sit down with friends and share this over your favourite cup of tea.

Ingredients
Serves 8

110g butter
110g brown sugar
300g dried mixed fruit
230ml water
1 level tsp bicarbonate of soda
1 heaped tsp mixed spice
2 eggs, beaten
110g rice flour
110g gram (chickpea) flour
Pinch of sea salt

Method

1. Preheat the oven to 180°C (or 160°C for a fan oven). Line a 7-inch square or loaf tin with greaseproof paper.

2. Place the butter, sugar, fruit, water, bicarbonate of soda and mixed spice in a large saucepan. Bring to the boil and simmer for 1 minute.

3. Allow to cool, and then add the eggs, rice flour, gram flour and salt. Mix well.

4. Pour the mixture into the lined tin, and put in the centre of the oven. Bake for 60–75 minutes.

5. Allow to cool before eating!

Tip: this goes especially well with a steaming mug of Earl Grey.