Yorkshire Tea Loaf Recipes

YORKSHIRE TEA LOAF

Steps:

• In a large bowl, add the freshly made tea to the mixed dried fruit. Cover and set aside for a minimum of 4 hours, ideally overnight, to allow all the goodness of the tea to soak into the fruits.
• In the morning, preheat the oven to 160 C fan-assisted and grease and line two 1-pound loaf tins with baking parchment. I use cake liners.
• Add the eggs into the soaked mixed fruit, followed by the sugar. DO NOT remove any of the remaining liquid. Mix thoroughly.
• Add the finely ground tea leaves to the flour and incorporate before adding this into the fruit mixture. Mix thoroughly.
• Pour evenly into the prepared tins and bake for 50 - 55 minutes or until a skewer inserted in the centre comes out clean. Remove from oven.
• Leave in the tins to cool completely before turning out.

YORKSHIRE TEA LOAF WITH MIXED SPICE, CHERRIES AND RAISINS

Steps:

• Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
• The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
• Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
• Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.
• Add the eggs and mix well until evenly combined.
• Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
• Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
• Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.

EASY YORKSHIRE TEA LOAF RECIPE

Steps:

• Measure fruit and sugar, add your hot tea, cover and leave overnight for best results (if you're not patient like me, do it for 1 hour).
• Pre-heat oven at 150° Fan Oven.
• Grease and baseline a 2 lb tin or 2 x 1 lb tins.
• Stir the flour and egg into the fruit mixture, mix thoroughly, then turn into the prepared tin/s and level the surface.
• Bake in the oven for 1 ½ - 1 and ¾ hours for a 2 lb tin or about an hour for the 1lb tins.
• Leave to cool then slice and top with butter.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.