This traditional tea loaf recipe contains no added fat making it the perfect, guilt-free teatime treat!
You can change the mixture of dried fruit to suit adding some dried cranberries or finely chopped prunes etc. We used regular breakfast tea, but Earl Grey or fruit teas work just as well – whatever tea you choose, make sure it’s nice and strong.
- 300g mixed, dried fruit (raisins, sultanas, currants etc)
- 200mls hot, strong tea
- 100g sugar
- 200g self raising flour
- 1 small egg, beaten
Follow these steps
- Measure the dried fruit into a mixing bowl, add the sugar followed by the hot tea. Mix well, cover and leave overnight.
- Next day, pre-heat the oven to 170degC.
- Add the egg and self raising flour to the soaked fruit and mix well.
- Spoon the mixture into a lined 2lb loaf tin, levelling off the top. Place in the pre-heated oven for around 1 hour.
- Once risen, golden brown and firm to touch, remove the loaf from the oven and tip out onto a wire rack. Leave to cool completely.
- Cut into slices and serve just as it is, or spread with a little butter.