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04
May
May
Tea Loaf
This is a deliciously moist fruit loaf loosely based on the traditional Welsh Bara Brith
It’s best stored for a couple of days before eating to allow the flavours to develop, if you can bear to wait and is fat free until you spread a slice with salted butter!
1 Loaf – 8-10 slices Prep 15 mins plus overnight soaking Cook 50 mins -1 hour
Ingredients
- 400g mixed fruit
- 300ml boiling water
- 4 Butterworth & Sons Suffolk Gold Blend tea bags
- 250g self – raising flour
- 1 tsp allspice
- 100g dark brown muscavado sugar
- 1 free range egg, beaten
Method
Brew the teabags in the boiling water for 5 mins and squeeze the bags out well
Put the mixed fruit in a bowl and pour over the tea, mix in the sugar, stirring well until dissolved
Cover the bowl and leave the fruit to soak over night or for at least 6 hours.
The next day
Preheat the oven to 180°C/Gas 4 and line a 900g loaf tin with baking paper
Whisk the flour and allspice together and add to soaked fruit (no need to drain the tea) stir in the egg
blending all the ingredients together.
Bake for approximately 1 hour until the cake has risen and cooked through.
Leave on a rack to cool and store for 2 days before eating, but is also delicious eaten straight away!
Serve sliced with butter.
The mixture can be doubled to make 2 loaves and will keep for up to 7 days!
RECIPE IS CREDIT TO @FOODBYJOOLEY FROM THE PULLMAN CAFE