Tea Loaf

This Tea Loaf is made with English breakfast tea and packed with plump, juicy raisins, creating a deliciously indulgent treat.

Cuisine English

Keyword Tea Loaf

Prep Time 10

Cook Time 50

soaking time 8

Total Time 9

Servings

Calories 214kcal

Loaf tin measuring 22cm long x 11cm wide x 7cm deep. Or use one of similar proportions.

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!

Note 1: Earl Grey tea can be used instead of English Breakfast tea.

Note 2: Mixed dried fruit or sultanas can be used instead of raisins.

The 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.