Exact quantities, then the method.
A proper tea loaf, where dried fruit steeps overnight in strong Yorkshire Gold until it plumps up and turns sticky. The tea does the work of butter, so the loaf bakes dark and moist with no added fat.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Tea-Soaked Fruit Loaf with Yorkshire Tea Gold Blend recipe. Canonical: https://teas.co.uk/recipes/black-tea/tea-soaked-fruit-loaf-with-yorkshire-tea-gold-blend/
It makes one loaf, around ten slices. Soak it one evening, bake it the next, and eat it sliced and buttered with a fresh cup of the same tea.
You'll need
- 3 tea bags of Yorkshire Tea Gold Blend
- 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 strong: 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, cover, and 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 a skewer comes out clean. Cool, then slice and butter.
- Wrapped well it keeps for up to five days, and the flavour deepens after the first day.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Yorkshire Tea Gold Blend, 80 Tea Bags 250g
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