Tips: This succulent, fruity teabread can be served just as is, or spread with a little butter. The loaf can be stored, tightly wrapped in foil or in an airtight container, for up to five days. A great way to get children to eat some fruit, this teabread is ideal for packed lunches or picnics.

Yield:8

1. Put the fruit in a bowl. Add 2/3 cup boiling water and leave to stand for 30 minutes.
   
   
2. Preheat the oven to 350`F. Grease and line the base and long sides of a 1lb loaf tin (pan).
   
   
3. Beat the main quantity of sugar and the egg into the fruit. Sift the flour into the bowl and stir until combined. Turn into the prepared tin and level the surface. Sprinkle with the remaining sugar.
   
   
4. Bake the teabread for about 50 minutes, until risen and firm to the touch. When the bread is cooked, a skewer inserted into the centre will come out clean. Leave in the tin for 10 minutes before turning out on to a wire rack to cool.