Monday, 30 March 2015

Tea Bread

This cake keeps for days and if you ask me is actually improved by giving it a couple of days (in an airtight container) to mature after baking.


  • 4 tea bags, I used English Breakfast
  • 300ml boiling water
  • 500g mixed dried fruit, choose your favourite, but I had 200g currants, 100g dried pineapple 100g dried papaya and 100g dried cranberries
  • 125g unrefined caster sugar
  • 250g self-raising flour
  • 1/2 tsp mixed spice
  • 1 egg


  • Pour the boiling water onto the tea bags and leave to brew for 15 minutes before removing the tea bags.
  • Put the dried fruit in a large bowl and pour the tea over it.
  • Leave the fruit overnight to soak up the tea.
  • Pre-heat the oven to 170 degrees.
  • Mix the sugar, flour, spice and egg into the fruit and stir until it's well mixed.
  • Put a loaf tin liner into a 2lb loaf tin and then pour the mixture into that.
  • Bake for 70 minutes in the oven.
  • Remove and leave to cool in the tin.

  • Makes a 1kg loaf.

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