Rick Stein showcased a delicious fruited tea loaf with butter and kea plum compote on Rick Stein’s Cornwall.

The ingredients are: 300ml strong tea, made with 3 teabags of Earl Grey or English Breakfast, 350g mixed dried fruit, such as raisins, sultanas, chopped dates, currants, mixed peel etc. 1 lemon, zest only, 2 medium free-range eggs, beaten, 250g self-raising flour, 1 tsp mixed spice and 200g light soft brown sugar (or a mix of 100g caster and 100g dark brown sugar).

For the kea plum compote: 500g fresh or frozen kea plums or damsons, stoned and 300g caster sugar.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.