Tea loaf is a classic British fruit sponge. Added stem ginger adds a real spicy warmth to this variation and is perfect on those cold winter days with a warm cuppa. It may take some time to cook but that’s because it’s best cooked on a low-heated oven so it cooks from the outside in and the top doesn’t burn. Soaking the fruit overnight ensures your sponge will be moist. This delicious loaf will serve between 10-12 people and is ideal for sharing. Experiment with this recipe and try different types of tea like English breakfast or strong herbal teas instead.
- 200g mixed fruit
- 25g crystallised stem ginger, chopped finely
- 300ml tepid tea
- 250g sifted self-raising flour
- 250g light brown sugar
- 1 beaten egg
- 1tsp ground cinnamon
- 1 tsp grated nutmeg
- ½tsp ground ginger
Place the dried fruit, chopped ginger and tea into a large bowl, cover with a clean tea towel and allow to soak for at least 4 hours.
When you are ready to bake your loaf, prepare a 1½lb loaf tin by greasing with butter and preheat the oven to 330°F/170°C/Fan 150°C/Gas Mark 3
Add the remaining ingredients to your dried fruit and tea, and mix until fully combined
Transfer to mix to your loaf tin and bake for 1 hour and 15 minutes, or until a cocktail stick inserted into the centre comes out clean
When baked, remove the loaf from the tin and transfer to a wire rack to cool fully
Soak your fruit in the tea overnight for the best results. Best served with butter and jam.Best served with butter and jam