Phil Vickery’s easy apple and sultana teabread recipe

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6 - 8




15 min


50 min

A wonderful treat with an afternoon cup of tea – deliciously moist teabread from top chef Phil Vickery


  • 25g porridge oats
  • 50g Muscovado sugar
  • 2 medium Bramley apples, cored, peeled and grated
  • 6 tbsp apple juice
  • 4 tbsp olive oil
  • 115g self raising flour
  • 115g sultanas
  • ½ tsp baking powder
  • 1 tsp mixed spice
  • 1 medium egg, beaten


  • Preheat the oven to 180°C/Gas Mark 4.

  • Place the oats and sugar into a bowl, add the grated apple, juice and oil, mix well and then leave for 15 minutes.

  • Add the flour, sultanas, baking powder, mixed spice and egg and mix well, but carefully.

  • Spoon the mixture into a greased and lined 1lb loaf tin. Bake for 45-50 minutes, then remove from the oven and cool slightly.

  • When cool, slice and serve with a smidgeon of olive oil spread (if that?s allowed!).

Click to rate
(98 ratings)
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