Tea Soaked Fruit Loaf with Tetley Original English Breakfast
Dried fruit soaked overnight in strong black tea, then baked into a moist, fat free spiced fruit loaf.
Tea Soaked Fruit Loaf is one of the great uses for a strong cup of tea: dried fruit soaked overnight in brewed English Breakfast plumps up and flavours a moist, dark loaf that needs no added butter or oil. The malty tea does the work, keeping every slice rich and tender.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Tea Soaked Fruit Loaf with Tetley Original English Breakfast recipe. Canonical: https://teas.co.uk/recipes/black tea/tea soaked fruit loaf with tetley original english breakfast/
Makes one loaf, about ten slices. It is a forgiving, old fashioned bake, just soak, stir and bake. Serve it sliced and buttered with another cup of the same tea.
You'll need
- 3 tea bags of Tetley Original English Breakfast
- 300ml freshly boiled water (100C)
- 300g mixed dried fruit
- 250g self raising flour
- 150g soft brown sugar
- 1 egg, beaten
- 1 teaspoon mixed spice
Method
- Brew a strong tea: pour the boiled water over the bags, steep for 5 minutes, then lift them out. Pour the hot tea over the dried fruit and sugar in a bowl, cover, and leave to soak overnight.
- The next day, heat the oven to 160C fan and line a 900g loaf tin.
- Stir the beaten egg, flour and mixed spice into the soaked fruit until just combined.
- Spoon into the tin and bake for 50 to 60 minutes, until risen and a skewer comes out clean. Cool, then slice and butter.
- This loaf keeps well wrapped for up to a week and the flavour deepens; leave it a day before cutting for the best crumb.
Want the background, not just the brew?
Brewed with: Tetley Original English Breakfast, 40 Tea Bags 125g
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