Recipe – Tea Loaf

Tea Loaf
(c) Julia Briggs for use by The English Tea Store

This is an uncomplicated recipe but it requires two days of your time!  The first thing you need to do is to make yourself a large teapot full of tea and sit and drink one cup.  That should set you up for the challenge ahead. DO NOT DRINK ALL THE TEA.  You will need:

14 ozs Dried Fruit (I used a combination of sultanas, raisins, currants and cherries)
1/2 pint cool tea
2 eggs
8 ozs sugar (I used a mixture of dark and soft brown)
10 ozs Self Raising Flour

Set your oven to 170 C, 325 F or gas mark 4.  Grease and line two 1lb loaf tins.

(c) Julia Briggs for use by The English Tea Store

Soak the fruit in the cool tea and leave overnight.  That’s it for the first day!  Then next day beat the 2 eggs with the sugars and add this to the fruit and liquid, mix thoroughly   Add the flour and 1/2 teaspoon of ground ginger if liked and mix well.  Pour into the prepared tins and bake for 40 – 50 mins. Test by using a cake needle, if it comes out clean it is done.   Leave to cool in the tins and then transfer to a wire rack.  These cakes will keep for 10-14 days if not eaten!!  Enjoy a slice buttered with a cup of Yorkshire Tea.


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