Tea Bread

PennyBy Penny    

July 23, 2015


225g plain flour

1 tspn baking powder

300 ml cold black tea

375g dried fruit ( I've used raisins and cherries )

125g brown sugar

1 beaten egg

2 tspns mixed spice


1Put the fruit on a bowl , cover with cold tea and leave to "steep" overnight

2Heat oven to 170C

3Mix the flour , baking powder, sugar and spice in a large bowl and mix well

4Make a well and mix in the beaten egg and remaking liquid from the fruit . You may not need it all you want a moist soft dough

5Mix in the fruit and stir until well combined

6Pour into a greased and lined 2lb loaf tin

7Bake for about 1 hour

8Remove from oven and cool in the tin for 30 minutes , then transfer to a rack until cold

9When cold wrap in clingfilm then foil and leave for a day or 2 ( if you can wait ) before serving sliced and buttered with a good old cup of rosy Lee