This tea loaf which translates from the Welsh as “speckled bread” uses dried fruit soaked in hot tea the night before and then slowly baked in the ESSE oven. There are many variations but I am keeping mine simple and frugal. I used Earl Grey tea and 100% wholemeal flour for a healthier loaf but you can always use self-raising white flour.
Ingredients
- 350g mixed dried fruit
- 300ml strong hot tea
- 175g light muscovado sugar
- 275g wholemeal self-raising flour or just self-raising flour
- 11/2 teaspoons mixed spice
- 2 eggs, beaten
Method
- Put all the dried fruit into a bowl, add the sugar and pour over the hot tea. Stir well, cover and leave overnight.
- Preheat the oven to 150C. Lightly grease a 2 lb loaf tin and line it with parchment paper.
- Stir the flour, mixed spice and eggs into the fruit mixture, mix thoroughly and then spoon the mixture into the prepared tin. Spread the top as flat as you can.
- Bake for about 1 ½ hours or until well risen and firm to the touch. Check if the cake is cooked by inserting a clean skewer into the centre and it should come out clean.
- Allow to cool in the tin for before removing from the tin and leaving to cool completely on a wire rack.
- Serve in slices, buttered.
Recipe from Philippa Vine, Bluebell Farmhouse Kitchen
