Mary Berry's Tea Loaf Recipe

Self-raising flour: A type of flour that includes baking powder, helping the loaf to rise.

Caster sugar: A fine sugar that dissolves easily, providing a smooth texture.

Dried fruit: Adds sweetness and texture to the loaf; you can use raisins, sultanas, or a mix.

Egg: Binds the ingredients together and adds richness.

Milk: Adds moisture to the batter, ensuring a soft and tender loaf.

When preparing dried fruit for this tea loaf, consider soaking it in tea or fruit juice for a few hours before adding it to the batter. This will plump up the fruit and add extra moisture and flavor to your loaf.

• self-raising flour - Substitute with all-purpose flour: Mix 225 g of all-purpose flour with 2 teaspoons of baking powder to achieve the same leavening effect.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be used in the same quantity, though it may not dissolve as quickly as caster sugar.

• dried fruit - Substitute with fresh fruit: Use 100 g of chopped fresh fruit like apples or berries, but reduce the milk slightly to account for the extra moisture.

• beaten egg - Substitute with flaxseed egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken. This works well as a binding agent.

• milk - Substitute with plant-based milk: Use 150 ml of almond milk, soy milk, or oat milk for a dairy-free alternative.

• To keep your tea loaf fresh, wrap it tightly in cling film or store it in an airtight container. This will prevent it from drying out and maintain its delightful texture.
• For a longer shelf life, place the wrapped tea loaf in the refrigerator. This will keep it fresh for up to a week.
• If you prefer to freeze the tea loaf, first ensure it has cooled completely. Slice the loaf into individual portions for convenience.
• Wrap each slice in cling film or aluminum foil, then place them in a freezer-safe bag or container. This method prevents freezer burn and keeps the slices from sticking together.
• Label the bag or container with the date to keep track of its freshness. The tea loaf can be frozen for up to three months.
• When you're ready to enjoy a slice, simply remove it from the freezer and let it thaw at room temperature. For a quicker option, you can use a microwave on a low setting.
• To enhance the flavor, you can warm the thawed tea loaf in the oven for a few minutes. This will give it a freshly baked taste and aroma.
• Serve the tea loaf with a spread of butter or a dollop of jam for an extra treat.

• Oven Method: Preheat your oven to 150°C (300°F). Wrap the tea loaf in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the loaf's moist texture.

• Microwave Method: Slice the tea loaf into individual portions. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. This quick method is perfect for a fast, warm treat.

• Toaster Oven Method: Preheat your toaster oven to 150°C (300°F). Wrap the tea loaf in foil and place it in the toaster oven. Heat for about 10 minutes. This method is great for small portions and keeps the loaf from becoming too dry.

• Steaming Method: If you want to retain maximum moisture, place the tea loaf slices in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method ensures the loaf stays soft and moist.

• Pan Method: For a slightly crispy exterior, heat a non-stick pan over low heat. Place slices of the tea loaf in the pan and cover with a lid. Heat for about 2-3 minutes on each side. This method adds a delightful texture contrast to the soft interior.

• Oven: Preheat to the required temperature and bake the tea loaf.

• Loaf tin: Grease and line this to hold the batter while baking.

• Mixing bowl: Combine the flour, sugar, and dried fruit in this.

• Wooden spoon: Use to mix the ingredients together.

• Measuring jug: Measure the milk accurately.

• Measuring spoons: Measure the exact amount of ingredients like sugar and flour.

• Wire rack: Cool the baked tea loaf on this after removing it from the tin.

• Skewer: Check if the tea loaf is baked by inserting this into the center.

• Baking parchment: Line the loaf tin to prevent sticking.

• Cooling rack: Allow the loaf to cool completely on this after baking.

• Whisk: Beat the egg before adding it to the mixture.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This ensures a smooth process.

Use a stand mixer: A stand mixer can quickly combine the flour, sugar, and dried fruit.

Line the tin in advance: Grease and line the loaf tin before you start mixing to save time.

Room temperature egg: Use a room temperature egg for easier mixing and better texture.

Preheat the oven early: Turn on the oven before you start mixing to ensure it’s ready when you are.