Description
A classic five-ingredient tea loaf with no butter: dried fruit soaked overnight in strong Earl Grey tea, then mixed with self-raising flour, brown sugar and an egg and baked in a lined loaf tin.
Ingredients
350 grams mixed raisins, currants and sultanas
300 ml strongly brewed hot Earl Grey tea
275 grams self-raising flour
225 grams light or dark muscovado sugar (or any brown sugar)
1 large free-range egg, beaten
Instructions
1. Place all the fruit in a bowl and cover it with the hot tea. Leave to soak overnight.
2. Preheat the oven to 150 °C. Line a 900 g / 2 lb loaf tin with non-stick baking paper.
3. Add the flour, sugar, and egg to the bowl of soaked fruit (a little excess liquid is fine) and mix thoroughly.
4. Spoon the mixture into the prepared tin and smooth the top.
5. Bake for 1 3/4 hours, or until the loaf is risen and just firm to the touch, checking it after 1 1/4 hours. Loosely cover with foil from about halfway through if it is browning too much. Leave to cool in the tin for about 10 minutes.
6. Turn out the loaf and remove the paper.
7. Serve thick slices with a generous spread of butter.
Notes
Adapted from Mary Berry’s Earl Grey Tea Fruit Loaf, as published by Drizzle and Dip.
Soak the fruit overnight for the best result, 8 hours minimum.
The loaf improves on day two. Store wrapped at room temperature for up to 5 days, or freeze for up to 3 months.
The source lists 1 hour 30 minutes for cook time, while its method says to bake for 1 3/4 hours and check after 1 1/4 hours.
Nutrition is an approximate estimate per slice, calculated from standard ingredient values and assuming the loaf is cut into 10 slices (the source does not give a slice count).
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes to 1 hour 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 292
- Sugar: 43g
- Sodium: 87mg
- Fat: 1g
- Saturated Fat: 0.2g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 19mg