Earl Grey Fruited Tea Loaf

Sunday, 18 June 2017

Earl Grey Fruited Tea Loaf

My Todd is a very simple man with very simple tastes.  There is nothing he loves more than a fruit tea loaf, and this is one of the best.  

The recipe has been adapted from one I found in the cookery book, Supper For a Song by Tamasin Day-Lewis.

Earl Grey Fruited Tea Loaf

Its a really simple loaf to make but does need some prior planning, as you need to soak the fruit overnight in an amount of Earl Grey Tea, which really helps to plump up the fruit nicely.  I love the flavours of Earl Grey, with the Bergamot . . .

Earl Grey Fruited Tea Loaf

I like to use a really nice fruit when I make a fruit loaf. I use a quality dried fruit mix, with plenty of sultanas, currants, raisins and cherries.  I also added some dried cranberries to the mix, but dried blueberries would also be nice.

Earl Grey Fruited Tea Loaf

Its also very low in fat, in that there is no fat added.  Just the soaked fruit, some dark brown sugar, a beaten egg and some self rising flour.   It goes together lickety split!

Earl Grey Fruited Tea Loaf

This is delicious cut into thin slices.  You can toast it or not  . . .  but a tiny bit of softened butter is also a great addition when you come down to eating it.


Earl Grey Fruited Tea Loaf

Oh boy . . .  a lightly buttered slice of this goes down really well with a nice drink at breakfast, or for coffee time, tea time, or just because, just because . . .  

just because you fancy something a little bit like this.  Oh we are so naughty sometimes!

Earl Grey Fruited Tea Loaf

*Earl Grey Fruited Tea Loaf*
Makes one 2 pound loaf
 
This is a moist and fruity loaf that is delicious sliced thinly and buttered, toasted or not as you please.  Plan ahead as you must soak the fruit overnight prior to baking. I use a luxury mix of fruit, which has dried currants, sultanas, raisins, dried cranberries and cherries. This loaf keeps beutifully and freezes well. You can keep it for about a week wrapped in greaseproof paper, foil or in an airtight tin.

400g mixed dried fruit (2 2/3 cups)
120g dark muscovado sugar (1/2 cup, plus 1 TBS, packed, can use dark brown sugar)
300ml hot earl grey tea, freshly made and strongly steeped (1 1/3 cups)
225g self raising flour (1 1/4 cups plus 3 tsp)
1 large free range egg, beaten lightly

Place the fruit into a bowl along with the sugar. Pour the hot tea over it.  Cover with a tea towel and leave to set overnight.


Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 2 pound loaf tin and line it with baking paper.  

Sift the flour over the dried fruit in the bowl and add the beaten egg. Stir everything together until combined.  Spread into the prepared loaf tin.

Bake for 1 hour.  Reduce the oven temperature to 160*C/325*F/ gas mark 3.  Bake for an additional 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean.  Cool in the tin on a wire rack.  Turn out once cold and remove the paper.  Store airtight.  I like to leave it overnight before slicing.

Earl Grey Fruited Tea Loaf

Simple and old fashioned.  You can't get much better than this!  Bon Appetit! 

Earl Grey Fruited Tea Loaf 

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6 comments

  1. It does look moist and delicious..

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  2. Hi - I am in the US - could you tell me the dimensions of a 2 pound loaf pan? Sometimes US pans and UK pans are different and I want to be sure mine isn't too far off. I make a lot of your recipes and I really like them!

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    Replies
    1. Hi there! My pan is 9 X5 X 4 approximately! I hope this helps! I am so pleased you enjoy my recipes!

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  3. I love this recipe; thank you for sharing it. I like eating it slathered with an imported Irish butter we get here. As an American of only British heritage, I am glad that you are debunking the myth that my ancestor's cooking is mediocre.

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