Tea Loaf:

Tea Loaf:

Indulge in the comforting embrace of a freshly baked tea loaf, a timeless treat that pairs exquisitely with a steaming cup of your favorite brew. This recipe encapsulates the essence of tradition, blending a medley of dried fruits, fragrant spices, and the rich depth of brewed tea. As the aromas waft through your kitchen, anticipate the cozy satisfaction that accompanies each slice of this moist and flavorful delight.

Recipe and Preparation: Begin by preparing a cup of robust, hot tea, allowing its essence to infuse the dried fruits in a harmonious union of flavors. Choose a blend that resonates with your palate, whether it’s the classic notes of black tea or the nuanced subtleties of an herbal infusion. Allow the fruits to steep, absorbing the tea’s warmth and essence, intensifying their natural sweetness.

In a spacious mixing bowl, combine self-rising flour, a hint of brown sugar, and a whisper of mixed spice, artfully blending the dry ingredients to create a canvas for the fruit’s symphony. A gentle incorporation of a beaten egg lends structure and richness to the batter, ensuring each bite unfolds with a perfect balance of texture and taste.

With care and precision, fold the tea-infused fruits into the batter, allowing their plumpness to mingle with the flour, creating pockets of indulgence that await discovery in every slice. The transformation begins as the loaf takes shape, enveloping your senses with the promise of culinary bliss.

Baking and Presentation: Preheat your oven, a beacon of warmth and anticipation, to 350°F (180°C), as you prepare a loaf tin with a tender embrace of butter or a whisper of oil, ensuring the loaf emerges with grace and ease. Line the tin with parchment paper, a gentle reminder of the artistry that awaits within.

As the batter finds its home in the tin, embrace the ritual of creation, smoothing its surface with a deft touch, a final flourish before it embarks on its journey of transformation. Slide the tin into the oven, where alchemy takes place, turning humble ingredients into a symphony of taste and texture.

With bated breath, await the moment when the tea loaf emerges, golden and resplendent, a testament to patience and skill. Allow it to cool, a silent interlude before the grand unveiling, where each slice beckons with promises of comfort and warmth.

Conclusion: Embrace the timeless allure of a freshly baked tea loaf, a culinary masterpiece that transcends generations and evokes memories of shared moments and cherished traditions. Whether enjoyed as a morning indulgence or an afternoon respite, let its aroma fill your home with the promise of comfort and joy. In each slice, discover the simple pleasures that nourish the soul and bring warmth to the heart.

Tea Loaf:


  • 1 cup mixed dried fruit (such as raisins, currants, sultanas)
  • 1 cup strong brewed tea (black tea works well)
  • 1 cup self-rising flour
  • 1/2 cup brown sugar
  • 1 egg, beaten
  • 1 teaspoon mixed spice (or a combination of cinnamon, nutmeg, and cloves)
  • Butter or oil, for greasing the loaf tin


  1. Start by brewing a cup of strong tea. You can use black tea for a traditional flavor, but you can also experiment with other types of tea for different flavors.
  2. In a bowl, combine the mixed dried fruit with the hot tea. Allow the fruit to soak in the tea for at least 1 hour, or preferably overnight. This helps the fruit plump up and become moist.
  3. Preheat your oven to 350°F (180°C). Grease a loaf tin with butter or oil and line it with parchment paper for easy removal.
  4. In a large mixing bowl, sift together the self-rising flour and mixed spice. Stir in the brown sugar.
  5. Add the beaten egg to the flour mixture and mix until well combined.
  6. Fold in the soaked dried fruit and any remaining liquid from the tea mixture until evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf tin, smoothing the top with a spatula.
  8. Bake in the preheated oven for 45-55 minutes, or until the tea loaf is golden brown and a toothpick inserted into the center comes out clean.
  9. Once baked, remove the tea loaf from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
  10. Once cooled, slice the tea loaf and serve with butter, if desired. Enjoy it with a cup of tea or coffee!