Tea Bread is a traditional English cake made with black tea and dried fruits.
Happily, Farrer’s Lakeland Special is just the ticket, as this 200-year-old secret blend of black teas lends itself perfectly to this most traditional of cakes. Which because of the lack of fat used in the cake keeps really well and actually improves as it ages.
Handily it the perfect sweet treat for those who don’t like chocolate which is really handy with Easter round the corner.
TEA BREAD INGREDIENTS:
350g mixed dried fruit, you can use sultanas, raisins, dates, cranberries or dried apricots
50g demerara sugar
50g dark muscovado sugar
150ml freshly brewed Farrer’s Lakeland Special Tea
225g self-raising flour
1 large egg, beaten
TEA BREAD RECIPE:
1. Put the dried fruit, both types of sugar and the hot tea into a bowl, mix together and leave to stand for about 20 minutes, allowing the mixture to cool before placing it in the fridge to infuse overnight.
2. Overnight the fruit will soak up all the liquid and the flavours from the Farrer’s Lakeland Special tea.
3. Preheat the oven to 200°C, fan 180°C. Grease a deep loaf tin and line it with baking parchment.
4. Add the flour and egg to the fruit and mix together thoroughly.
5. Pour the mixture into a prepared loaf tin and spread evenly.
6. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
7. Leave to cool in the tin for a few minutes, then turn out on to a wire cooling rack and allow to cool completely.
Smother a slice of Farrer’s Lakeland Special Tea Loaf with butter or a chunky wedge of delicious Cumbrian artisan cheese such as Crookwheel or Holbrook crafted by Martin Gott.