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Tea loaf

275g mixed dried fruit (I use raisins, sultanas, currants and chopped dates)
300ml strong black tea of your choice (I use abag of breakfast tea and a bag of Clipper Sleep Easy which gives it a lovely orangey flavour. Earl Greyworks well too)
30g soft dark brown sugar (more or less to taste)
Zest of 1 orange
2 large eggs
275g plain flour OR 150g wholemeal flour & 125g plain flour
2½ tsp baking powder
1 tsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt

1 Grease and line a 2lb/900g loaf tin and preheat the oven to 170C/335F/gas mark 3½.

2 Put the dried fruit and tea together in a saucepan and bring just to the boil. Let it simmer for 1 minute then add the sugar and leave to cool slightly before stirring in the zest and eggs. In a separate bowl, combine the flour, baking powder, ginger, cinnamon, nutmeg and salt.

3 Add the dry ingredients to the tea mixture and stir lightly until combined. Spoon into the loaf tin and bake for 50-55 minutes.