English Breakfast Fruit Loaf
We love this good old classic so much that we’ve decided to put our own, tea –based twist on it. You guessed it, the secret ingredient is in the name – the nation’s favourite English Breakfast tea. It adds a lovely dimension to the sweet, rich flavour and is guaranteed to leave you pleasantly surprised. This loaf can be eaten for toasted for breakfast, on the go, or as a delicious snack throughout the day. Another perk – it stays fresh for a week if wrapped in cling film.
It’s time to get your baking gloves on…
- 250g (9oz) sultanas
- 250g (9oz) currants
- 250g (9oz) caster sugar
- 375ml (13fl oz) English Breakfast tea
- 1 free-range egg
- 500g (1lb 2oz) self-raising flour
- 1tsp mixed spice
- 1tsp grated nutmeg
Equipment needed - 900g (2lb) loaf tin, lined with baking parchment.
Here’s a step-by-step guide to making this gorgeous loaf:
- Place the sultanas, currants and caster sugar in a large bowl and pour over the cold tea. Stir well and leave, covered, overnight for the fruit to plump up.
- Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Add the egg to the bowl of soaked fruit and beat in.
- Sift over the flour, mixed spice and nutmeg, and stir until the mixture is well blended.
- Spoon into the prepared tin and bake in the oven for 1 hour to 1 hour 10 minutes, until firm to the touch and a skewer inserted into the centre comes out clean.
- Remove the cake from the tin and allow to cool completely before serving.
Top tip – toasting a couple of slices of this & buttering them up. Don’t forget to brew up a good cuppa to go with it. PS. Jam also goes down a treat!
We hope you enjoy it & feel free to share your snaps with us on social, just tag @wearetea.