Tea loaf is traditionally made with black tea and served as part of an afternoon tea, sliced and spread with butter.
It was a popular request in my cafe with a pot of tea!
This is a really easy bake that needs no special equipment just a bowl and spoon!
I have kept this bake traditional with a black breakfast tea and lots of dried fruit.
The tea loaf itself contains no dairy so you could use a dairy free spread and it would be perfect for anyone with a dairy intolerance .
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The night before you want to make this tea loaf weigh the currants and sultanas into a large bowl.
Pour 350ml of boiling water into a measuring jug with 4 tea bags and brew until strong.
Remove the tea bags and top up with more boiling water to 350ml if necessary. Pour the hot tea over the dried fruit and mix - cover and leave overnight for the best results.
The following day pre-heat the oven to 150 degrees centigrade (130 fan) then line and grease a 2lb loaf tin.
To the bowl of soaked dried fruit add the flour, sugar and eggs then mix with a spoon until it is fully combined.
Put the mixture into the prepared loaf tin and level.
Bake for 1 hour 45 minutes or until a skewer comes out clean then leave to cool in the tin for about 10 minutes then transfer to a cooling rack.
When cool, slice and spread with butter.
Sarah’s Tea Loaf
Sarah’s Servings: 10
Sarah's skill: Easy
Baking time: 1 hour 45 minutes
Ingredients:
350ml Strong black breakfast tea
200g Currants
200g Sultanas
300g Self-Raising flour
225g Light brown sugar
2 Large eggs
Method:
In a large bowl put the currants and sultanas.
Pour 350ml of boiling water into a measuring jug with 4 tea bags and brew until strong.
Remove the tea bags and top up with more boiling water to 350ml if necessary.
Pour the hot tea over the dried fruit and mix - cover and leave overnight for the best results.
The following day pre-heat the oven to 150 degrees centigrade (130 fan).
Line and grease a 2lb loaf tin.
To the bowl of soaked dried fruit add the flour, sugar and eggs then mix with a spoon until it is fully combined.
Put the mixture into the prepared loaf tin and level.
Bake for 1 hour 45 minutes or until a skewer comes out clean.
Leave to cool slightly in the tin then transfer to a wire cooling rack.
When cool, slice and spread with butter.
Sarah’s extra slice……
You can use any dried fruits you have in the cupboard in this bake and at Christmas dried cranberries are delicious.
The tea loaf itself contains no dairy so you could use a dairy free spread and it would be perfect for anyone with a dairy intolerance .