This classic Tea Loaf is made with English breakfast tea and packed with plump, juicy raisins, creating a deliciously indulgent treat. Pair with lots of butter and a hot cuppa for the ultimate tea-time experience.
Tea Loaf is traditionally made with dried fruit soaked in hot black tea and sugar, left for at least an hour or overnight, and then mixed with eggs and flour. It's typically served sliced with butter.
It's one of the easiest recipes, although it requires a little prep time to soak the raisins.
Why You'll Love This Recipe
- Five simple ingredients.
- Just one mixing bowl and spoon are required.
- It freezes well for up to three months.
Note: The total quantities are shown in the recipe card below.
Raisins - can be substituted for sultanas or dried mixed fruit.
Tea - we use English breakfast tea (without adding milk to it), but you could use Earl Grey tea.
Brown sugar - use soft brown sugar.
Eggs - use room temperature eggs, which are lightly beaten.
Self-raising flour - if you only have plain flour, you can make self-raising flour by adding 2 teaspoons of baking powder for each 150g of plain flour.
Step by Step Instructions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
1. Add the hot tea to a mixing bowl. Stir in the brown sugar until dissolved. Add the raisins and mix well. Leave to soak for at least an hour or overnight.
2. Add the lightly beaten eggs.
3. Mix until combined.
4. Add the sifted flour.
5. Mix until just combined.
6. Pour the mixture into a loaf tin, then bake in the oven for 50-60 minutes. It's ready when a skewer inserted into the middle comes out clean.
- Tea - Earl Grey tea can be used instead of English Breakfast tea.
- Raisins - dried mixed fruit or sultanas can be used instead of raisins.
- Spice - add a quarter of a teaspoon of cinnamon.
Tea Loaf is traditionally served with butter. It also tastes lovely with marmalade.
FAQs & Expert Tips
Yes, Earl Grey tea is a wonderful substitute for English Breakfast tea.
Store the Tea Loaf in an airtight container at room temperature for up to a week.
Yes - wrap it well in foil or cling film, then store it in an airtight container in the freezer for up to 3 months.
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- Loaf tin measuring 22cm long x 11cm wide x 7cm deep. Or use one of similar proportions.
- 275 mls hot English breakfast tea (black with no milk), note 1
- 275 g raisins, note 2
- 125 g soft brown sugar
- 200 g self-raising flour, sifted
- 2 eggs, lightly beaten
- Pour the hot tea into a mixing bowl. Add the brown sugar and stir until the brown sugar dissolves. Add the raisins and mix well. Cover the bowl with a tea towel and leave to soak for at least an hour or overnight.
- When you're ready to bake the tea loaf, preheat the oven to 160℃ fan/180℃. Grease and line a loaf tin with baking paper. Mine measures 22cm long x 11cm wide x 7cm deep. (If you don't have one that size, use one of similar proportions).
- Add the lightly beaten eggs to the raisin mixture and stir well. Add the sifted flour and stir until just combined.
- Tip the mixture into the prepared loaf tin and bake in the oven for 50-60 minutes. It's ready when a skewer inserted into the middle comes out clean.
- Cool the tea loaf in the tin for 5 minutes, then turn it out onto a baking rack to cool completely.
- Serve sliced with lots of butter!
StorageThe Tea Loaf can be stored in an airtight container at room temperature for up to a week. To freeze the Tea Loaf, wrap individual slices in tin foil or cling film, then store it in an airtight container for up to 3 months.
Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.