Most Scrumptious Tea Bread
Preparation time: 10 minutes + soaking time
Cooking time: 1 hour
Serves: 24
Nutrition: Per serving
Energy
125 Kcal
Fat
2.0g
Saturates
0.5g
Sugars
17g
Salt
0.16g
So often tea bread and cake recipes come out dry and tasteless but not this one. It’s deliciously moist and mouth-wateringly good. If you want that just cooked feeling you can warm each slice up in the microwave for a few seconds before eating. Yum!
Ingredients
- 150g sultanas
- 150g raisins
- 400ml freshly brewed medium strength tea – choose an aromatic tea like Chai
- 250g wholemeal flour
- 2 tsp baking powder
- 200g soft brown sugar
- 1 tsp mixed spice
- 2 tbsp groundnut or sunflower oil
- 2 large or three small eggs, beaten
To Serve (optional) - sunflower spread
Method
- Place the sultanas and raisins in a bowl and pour over the hot tea. Cover it and leave to soak overnight. In the morning much of the liquid will have been absorbed by the fruit.
- Preheat the oven to 170C/325F.
Use greaseproof paper or baking parchment to double-line the inside of 2 x 1lb loaf tins. - Mix together the flour, baking powder, sugar and mixed spice in a bowl. Add the oil and beaten eggs and whisk to combine.
- Finally add in the fruit and any remaining juices, mix thoroughly and then spoon equal amounts into the 2 loaf tins.
- Bake in the oven for 50 minutes to an 1 hour or until a skewer, placed into the centre of the loaf, comes out clean. Don’t forget to check half way though cooking and cover with silver foil if the top is starting to burn.
- After cooking leave to cool for a few minutes (to allow it to firm up) before removing the tin. Leave to cool on a wire rack
Top Tip:
Take care if cutting when hot as it won’t slice as easily but it will be worth it and let’s face most of us can’t wait any longer. It’s great on its own with or without a cup of tea!