The Ultimate Boiled Fruit Loaf Recipe (UK)

This recipe delivers a deliciously moist and intensely fruity boiled fruit loaf, perfect for any occasion. We'll focus on the classic UK approach, ensuring a result that's both comforting and impressive. This detailed guide covers everything from ingredient selection to achieving that perfect, golden-brown crust.

Ingredients You'll Need:

This recipe uses readily available ingredients from your local UK supermarket.

• 225g (8oz) self-raising flour: The foundation of our loaf. Self-raising flour simplifies the process by eliminating the need for added baking powder.
• 1 tsp mixed spice: This classic spice blend adds warmth and depth of flavour. Feel free to adjust to your preference.
• 100g (4oz) currants: Adds a classic fruity note.
• 100g (4oz) sultanas: Provides a different texture and sweetness compared to currants.
• 100g (4oz) raisins: Another type of dried fruit adding to the overall fruitiness.
• 100g (4oz) brown sugar: Provides moisture and a rich caramel-like flavour.
• 100g (4oz) soft margarine or butter: Contributes to the moist texture and richness.
• 2 large eggs: Binds the ingredients together and adds richness.
• 250ml (8.5 fl oz) boiling water: The secret to a wonderfully moist loaf!

Equipment You'll Need:

• 2lb loaf tin: A standard size for this recipe. Ensure it's well greased and lined for easy removal.
• Mixing bowls: At least two, one for dry and one for wet ingredients.
• Measuring jug: For accurate measuring of liquid ingredients.
• Wooden spoon or electric mixer: For combining ingredients.
• Baking sheet: To catch any spills during baking.

Step-by-Step Instructions:

1. Preheat & Prepare: Preheat your oven to 150°C (130°C fan/ Gas Mark 2). Grease and flour your 2lb loaf tin thoroughly. This prevents sticking and ensures a clean release.

2. Combine Dry Ingredients: In a large bowl, sift together the flour and mixed spice. This removes lumps and ensures even distribution of the spice.

3. Add the Fruit: Add the currants, sultanas, and raisins to the dry ingredients. Gently mix to combine.

4. Combine Wet Ingredients: In a separate bowl, cream together the margarine/butter and brown sugar until light and fluffy. This incorporates air, contributing to a lighter texture.

5. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.

6. Boil Water Magic: Carefully pour the boiling water into the wet ingredients, stirring continuously. The hot water helps to plump the fruit and create a moist texture.

7. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Don't overmix – a few lumps are okay.

8. Pour into Tin: Pour the batter into the prepared loaf tin and spread evenly.

9. Bake: Bake for 1 hour and 15 minutes, or until a skewer inserted into the centre comes out clean.

10. Cool: Leave the loaf to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from becoming soggy.

Tips for Success:

• Fruit Plumping: For extra-juicy fruit, soak the dried fruit in warm water for 30 minutes before adding it to the batter.
• Oven Temperature: Ovens can vary, so keep an eye on your loaf and adjust baking time as needed.
• Cooling Completely: Allow the loaf to cool completely before slicing to prevent it from crumbling.
• Storage: Store your boiled fruit loaf in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Serving Suggestions:

Enjoy your homemade boiled fruit loaf with a cup of tea or coffee. It's also delicious served with butter, clotted cream, or as part of an afternoon tea spread.

This recipe ensures a delicious, moist, and intensely fruity boiled fruit loaf, perfect for sharing with family and friends. Enjoy! Remember to share your baking adventures using #UKBoiledFruitLoaf!