Ingredients
- Strong Brewed Tea (250ml/ 1 cup): The heart and soul of this loaf! Choose your favorite black tea for a classic flavor. Earl Grey adds a hint of bergamot, while English Breakfast provides a robust base. Experiment with different tea varieties to find your perfect flavor profile. Make sure the tea is strongly brewed and cooled completely before using. This is crucial for both flavor infusion and preventing the heat from cooking the dried fruit prematurely.
- Mixed Dried Fruit (250g / 2 cups): A medley of dried fruit is what gives this tea loaf its signature chewiness and natural sweetness. A classic mix usually includes raisins, sultanas, and currants. However, feel free to get creative! Consider adding:
- Chopped Dried Apricots: For a tangy sweetness.
- Dried Cranberries: For a burst of tartness and vibrant color.
- Chopped Dates or Figs: For a richer, caramel-like flavor and extra moisture.
- Candied Peel (Optional): For a traditional touch of citrusy bitterness.
Ensure your dried fruit is plump and moist. If it seems a little dry, you can plump it up by soaking it in a little extra brewed tea or warm water for about 15-20 minutes before using. Drain well before adding to the recipe.
- Caster Sugar (175g / ¾ cup): Caster sugar, also known as superfine sugar, dissolves easily and contributes to the loaf’s tender crumb. If you don’t have caster sugar, granulated sugar will work in a pinch, but you might want to mix it a little longer to ensure it dissolves properly. You can also adjust the sugar slightly to your taste, especially depending on the sweetness of your dried fruit.
- Self-Raising Flour (250g / 2 cups): Self-raising flour is essential for the loaf’s light and airy texture. It contains a raising agent, which helps the loaf rise beautifully without the need for additional baking powder. If you don’t have self-raising flour, you can easily make your own by combining plain (all-purpose) flour with baking powder. The general ratio is 1 cup of plain flour to 1 ½ teaspoons of baking powder. Make sure to sift the flour, whether self-raising or homemade, to ensure a light and lump-free batter.
- Mixed Spice (1 tsp): Mixed spice is a warm and fragrant blend of spices that perfectly complements the tea and dried fruit. It typically includes cinnamon, nutmeg, and allspice. You can also use pumpkin pie spice or apple pie spice as a substitute. If you don’t have mixed spice, you can create your own blend using equal parts cinnamon, nutmeg, and a pinch of ground cloves or ginger. The spices add depth and warmth to the loaf, making it even more comforting and delicious.
- Egg (1 Large): A single egg acts as a binder, adding structure and richness to the loaf. Use a large egg at room temperature for the best results. If you are looking for an egg substitute, you could try using ¼ cup of unsweetened applesauce or mashed ripe banana, although this may slightly alter the texture and flavor of the loaf.
Instructions
- Steep the Dried Fruit: In a large bowl, combine the mixed dried fruit and the cooled, strong brewed tea. Ensure all the fruit is submerged in the tea. This crucial step allows the dried fruit to plump up and become incredibly moist and juicy, infusing them with the fragrant tea flavor. Cover the bowl with cling film or a plate and let it stand at room temperature for at least 2 hours, or ideally overnight. The longer the fruit soaks, the more flavorful and moist your loaf will be. If you’re short on time, a minimum of 2 hours is essential, but overnight soaking is highly recommended.
- Preheat the Oven and Prepare the Loaf Tin: Preheat your oven to 160°C (320°F), which is Gas Mark 3. Grease and line a 900g (2lb) loaf tin with baking parchment. Greasing ensures the loaf doesn’t stick, and lining with parchment makes it easy to lift the loaf out of the tin once baked. Leave an overhang of parchment on the long sides of the tin to act as handles for easy removal.
- Combine Dry Ingredients: In a separate large bowl, sift together the self-raising flour and mixed spice. Sifting is important as it aerates the flour, preventing lumps and ensuring a light and airy crumb. The mixed spice is added at this stage to evenly distribute its flavor throughout the dry ingredients.
- Add Sugar and Egg to the Fruit Mixture: To the bowl with the soaked dried fruit and tea, add the caster sugar and the egg. Mix well to combine all the ingredients. The sugar will start to dissolve into the tea and fruit mixture, and the egg will begin to emulsify.
- Combine Wet and Dry Ingredients: Gradually add the sifted flour and spice mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough loaf. Mix until the flour is just incorporated and there are no visible streaks of dry flour remaining. The batter will be quite thick and studded with plump, tea-soaked fruit.
- Pour into Loaf Tin and Bake: Pour the batter into the prepared loaf tin and spread it evenly. Bake in the preheated oven for 60-70 minutes, or until a skewer inserted into the center of the loaf comes out clean. The baking time may vary slightly depending on your oven, so it’s essential to check for doneness with a skewer. The loaf should be a deep golden brown color and feel springy to the touch.
- Cool and Serve: Once baked, remove the loaf from the oven and let it cool in the tin for about 10-15 minutes. This allows the loaf to firm up slightly, making it easier to handle. Then, using the parchment paper overhang, carefully lift the loaf out of the tin and place it on a wire rack to cool completely. Cooling completely is crucial before slicing, as it allows the loaf to fully set and prevents it from becoming crumbly.
Nutrition
- Serving Size: one normal portion
- Calories: 220-250
- Sugar: 30-35g
- Fat: Less than 1g
- Fiber: 2-3g
- Protein: 3-4g