Tea Loaf Recipe (Classic Fruit Loaf)

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

Light brown sugar: Adds sweetness and a slight caramel flavor to the loaf.

Dried mixed fruit: A combination of dried fruits like raisins, sultanas, and currants, providing texture and sweetness.

Mixed spice: A blend of spices such as cinnamon, nutmeg, and allspice, giving the loaf a warm, aromatic flavor.

Egg: Helps bind the ingredients together and adds richness.

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

To enhance the flavor of your tea loaf, soak the dried mixed fruit in tea or fruit juice for a few hours before adding it to the batter. This will plump up the fruit and infuse the loaf with additional moisture and flavor.

• self-raising flour - Substitute with all-purpose flour and baking powder: Use 225 g of all-purpose flour and add 2 teaspoons of baking powder. This combination will mimic the leavening effect of self-raising flour.

• light brown sugar - Substitute with granulated sugar and molasses: Use 100 g of granulated sugar mixed with 1 tablespoon of molasses. This will provide a similar moisture and caramel flavor.

• dried mixed fruit - Substitute with dried cranberries and raisins: Use 50 g of dried cranberries and 50 g of raisins. This will give a similar texture and sweetness.

• mixed spice - Substitute with pumpkin pie spice: Use 1 teaspoon of pumpkin pie spice, which contains a similar blend of spices like cinnamon, nutmeg, and allspice.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes. This will act as a binding agent similar to an egg.

• milk - Substitute with almond milk: Use 150 ml of almond milk for a dairy-free option that maintains the same consistency and moisture.

• Ensure the tea loaf is completely cooled before storing or freezing. This prevents condensation, which can make the loaf soggy.

• Wrap the tea loaf tightly in plastic wrap or aluminum foil. This helps to keep the loaf moist and prevents it from drying out.

• Place the wrapped loaf in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.

• Store the tea loaf at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight.

• For longer storage, freeze the tea loaf. Place the wrapped loaf in the freezer, where it can be stored for up to 3 months.

• To thaw, remove the tea loaf from the freezer and let it sit at room temperature for several hours or overnight. Avoid microwaving, as this can alter the texture.

• Once thawed, you can refresh the tea loaf by warming it in a preheated oven at 150°c (300°f) for about 10 minutes. This will help restore its freshly baked texture.

• If you prefer, slice the tea loaf before freezing. Place pieces of parchment paper between each slice to prevent them from sticking together. This makes it easy to grab a single slice whenever you want.

• For an extra touch of flavor, serve the tea loaf with a spread of butter or a dollop of jam. This can enhance the taste and make each slice even more delightful.

• 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 reheat 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 speedy snack, but be cautious not to overheat, as it can dry out the loaf.

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

• Steaming Method: If you have a steamer, place the tea loaf in a heatproof dish and steam for about 5-7 minutes. This method helps retain moisture and gives the loaf a freshly baked feel.

• Pan Method: Slice the tea loaf and place it in a non-stick pan over low heat. Cover the pan with a lid and heat each side for about 2-3 minutes. This method can give the loaf a slightly crispy exterior while keeping the inside moist.

• Air Fryer Method: Preheat your air fryer to 150°C (300°F). Wrap the tea loaf in aluminum foil and place it in the air fryer basket. Heat for about 5-7 minutes. This method is quick and efficient, giving the loaf a nice texture.

• Oven: Used to bake the tea loaf at the specified temperature of 180°c (350°f).

• Loaf tin: The container in which the tea loaf mixture is poured and baked.

• Greaseproof paper: Used to line the loaf tin to prevent the tea loaf from sticking.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Wooden spoon: Used to mix the ingredients thoroughly.

• Measuring jug: To measure the 150 ml of milk accurately.

• Measuring spoons: To measure the 1 teaspoon of mixed spice.

• Kitchen scales: To weigh the flour, sugar, and dried mixed fruit accurately.

• Whisk: To beat the egg before adding it to the mixture.

• Skewer: Used to check if the tea loaf is baked through by inserting it into the center.

• Wire rack: To cool the tea loaf completely after baking.

• Cooling rack: Another term for the wire rack, used for cooling the loaf.

Pre-measure ingredients: Measure out flour, sugar, and dried fruit in advance to save time during preparation.

Use a stand mixer: A stand mixer can quickly combine the ingredients, saving you the effort of mixing by hand.

Soak dried fruit: Soak the dried fruit in milk for a few minutes before starting to ensure they are plump and mix easily.

Line the tin ahead: Grease and line your loaf tin before you start mixing to streamline the process.

Batch preparation: Double the recipe and freeze one loaf for later to save time on future baking.