This delicious tea loaf is a dream to make and keeps for ages. I love the flavour that the Earl Grey tea imparts, with it’s hint of citrus and bergamot. Feel free to use any other strong flavoured tea, if that’s what you have on hand.
I used sultanas and currants for the loaf, but a mix of whatever dried fruit you have would be fine. I love that this yummy loaf has just a few ingredients, one egg, and is mixed quickly by hand. Just remember to soak the fruit overnight for the best plumpness and flavour.
Earl Grey Tea Loaf
Print RecipeIngredients
- 180g currants
- 180g sultanas
- 300 ml hot strong Earl Grey tea ( I used 2 tea bags)
- 225g dark brown sugar
- 275g SR flour
- 1 egg
Instructions
Put the currants and sultanas in a bowl with 2 Earl Grey tea bags and pour over 300 ml boiling water. Stir, and leave to soak overnight.
Preheat the oven to 150C fan-forced. Grease a loaf tin (10 x 20cm or 900g) and line with baking paper.
Combine the flour and sugar, add to the fruit and soaking liquid (remove the tea bags now), along with the beaten egg, and mix thoroughly.
Spoon into the loaf tin and level the top.
Bake for 1 3/4 hours, or until the cake has risen, and is just firm to the touch. Check after 1 1/2 hours, as every oven is different.
Leave to cool in the tin for 10 minutes.
To serve cut into fairly thick slices and slather with butter.
