Delicious tea-time treat - How to make English fruit loaf. Is it a bread? Is it a cake? Actually, it's somewhere between the two. A slightly sweet and very fruity loaf, infused with Earl Grey tea. Absolutely delicious warm with a little butter or a good slice of cheddar cheese... how will you have yours?
Sultanas (or Raisins) 225g
2 x Earl Grey tea bags
Tap water (boiling) 160g
Self-raising flour 225g
Clear honey 30g
Whole milk 45g
Zest of 1 lemon
Demerara sugar 60g
Caster sugar 60g
1 Egg - beaten
- About 4-5 hours before you want to bake the loaf, place the raisins in a glass bowl with the tea-bags and the boiling water. Leave the fruit to steep in the tea.
- Before assembling the ingredients, grease the inside of a standard loaf tin with some butter. Add in some flour and shake to distribute this around the tin until all of the insides are coated. Put the tin in the fridge until ready to bake.
- Preheat the oven to 160℃ (320℉).
- Pour all the fruit into a large mixing bowl. Remove the tea-bags and discard. Add all the remaining ingredients apart from the flour and stir to combine.
- Sift the flour on top of the other ingredients and stir gently to combine into a sticky batter with all the fruit distributed.
- Scrape into the loaf tin you prepared earlier and use a spatula to roughly level the top.
- Place the tin into the preheated oven and immediately turn the oven down to 145℃ (293℉). Bake for 1 hour.
- After 1 hour remove the loaf from the oven and turn out onto a cooling rack for an hour to cool. Slice thickly and serve, slightly warm with some butter. Delicious!
Download the recipe as a PDF.