How To make Tea Loaf

Chris's favourite cake for a Sunday afternoon with a cup of tea!

We don’t do a lot of baking on our channel but I just had to share my recipe for a moist and fruity tea bread, it's one of Chris's absolute favourite cakes and is perfect for a Sunday afternoon with a cup of tea!

Free printable recipe is available on our site:

Ingredients:
150 g (3/4 cup) sultanas
150 g (3/4 cup) raisins
300 ml (just over 10 fl oz) hot tea
250 g (2 cups + 1 tbsp) plain (all-purpose) flour
2 tsp baking powder
200 g (1 cup + 2 tbsp) soft light brown sugar
1 tsp mixed spice
2 tbsp melted butter
2 medium eggs

Instructions
1. Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.

2. Preheat the oven to 170°C/325°F and line a 2lb loaf tin with baking parchment or a tin liner.

3. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Give it a stir, then mix in the butter and eggs - using a wooden spoon or spatula.

4. Add in the raisins, sultanas and any liquid left in the bowl. Stir together until everything is thoroughly combined. It will be a very wet dough.

5. Spoon the wet dough into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.

6. Once cooked, remove from the oven and leave to cool in the tin for 10 minutes.

7. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.

Notes
This cake should keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).

Mixed Spice is typically a British blend of spices normally consisting of cinnamon, nutmeg, cloves and all spice although other spices can be present depending on the brand. If you’re in the US then it is similar to pumpkin pie spice mix.

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Scottish Traditional Fruit Loaf 5 Minute Tea Loaf

We love this easy 5 minute Scottish Tea Loaf. If you have guests coming round this is the perfect recipe to throw together at the last minute.

FULL PRINTABLE RECIPE - angiemilne.com
FREE SCOTTISH COOKBOOK -
SCOTTISH TEAROOM COOKBOOK -

You could also add a few spcies in here too if you like cinnamon and all spice. They add a nice warm flavour to the loaf but to be honest it is delicious as simple as it is.

Try serving up leftover Scottish Tea Loaf with hot custard or warm a slice in the oven and serve with vanilla ice cream. Perfect way to use up leftovers!

I haven't actually tried it but I bet this loaf freezes well. You could try freezing some slices if you have extra and heating some up in the oven at a later date.

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​I love sharing my family recipes and content with you all and it really makes me happy to hear how much you all enjoy making and learning these recipes. Sometimes I will be gifted products to share and paid to create recipes for products. This recipe contains no gifted products or paid promotional material. I always work with relevant brand and products I love.

Bara Brith - Welsh Tea Loaf.

Bara Brith is a traditional Welsh fruit loaf. With dried fruits soaked in tea and with mixed spice as well this is a very tasty loaf. It is ideal for tea time, maybe smeared with some butter, or just as it is. One slice is just not enough

Bara Brith recipe:

All recipes on my blog:

FRUIT LOAF | EASY FRUIT CAKE RECIPE | FRUIT BREAD #tealoaf #englishfruitcakerecipe #noalcohol

Welcome to my my Kitchen! Today we are making FRUIT LOAF! Yassss! ????????????????????????????frutt ????! Come in and have a piece! ????

RECIPE ⤵️

Ingredients
Makes: 1 fruit loaf cake
225g (8 oz) self raising flour
1 pinch salt
110g (4 oz) margarine
110g (4 oz) caster sugar
225g (8 oz) mixed fruit
2 medium eggs
4 tablespoons milk

Method
1. Heat oven to 180 C / Gas 4. Grease a 2lb loaf tin or use a cake tin.
2. Mix flour and salt, rub in margarine.
3. Stir in sugar and fruit.
4. Beat together eggs and milk,
5. Add to the flour and then mix together to a soft consistency.
6. Add to loaf tin.

*You could add a bit of sugar on the top to give it that nice crunch, but it is optional. I prefer not to.

7. Bake for approximately 45 minutes or until a skewer inserted in the centre comes out clean.

Tip: You could add different fruit or swap for chocolate If you fancy :)

ENJOY! ????

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How To Make Tea Loaf Recipe

Tea loaf recipe, that is easy to make and is low in fat! This wonderful moist fruit loaf is great as it is, or you can add naughty toppings!



300ml of boiling water with 3 strong tea bags in. Leave the tea to brew for ten minutes, then remove the tea bags.
460g Mixed fruit
140g Light brown sugar
250g Self raising flour
1 Egg beaten (Vegans could use an substitute)
1/2 tsp Mixed spice

Optional: You can drizzle some runny icing over the top.


TV Presenter Emily Roberts shows you recipes, places and information about food. Some clips taken from her TV show Cooking with Emily which is aired on the SKY platform.

Ginger Kisses | The Perfect Valentines Kisses |

The best Ginger Kisses are the perfect Valentines kisses as well. So today I'm going to make Ginger Kisses even easier and tastier than before. The only thing I had to go out and buy for this recipe was golden syrup. Most people will have all of the ingredients in their pantry.... so let's get cooking.......

#foodoflove @CookingAroundTheWorld
Ingredients: Ginger Kisses : The Perfect Valentines Kisses :

1 & 1/4 cups of self raising flour
3 tsp ground ginger
1/2 tsp of cinnamon
75 grams of butter
1/2 cup of sugar
2 tbsp golden syrup
2 eggs beaten

The filling:
65 grams of butter
3/4 cup of icing sugar (powdered sugar)
1 tbsp golden syrup
(Original recipe courtesy of wandercooks.com )

The Collaboration list for valentines:

1) Debbie Esplin Food: Savory & Sweet Gluten-Free Crepes (Premieres 8:30am Eastern Standard Time)
@DebbieEsplinFood

2) Cooking Around the World (John): Ginger Kisses (Premieres 8:45am Eastern Standard Time)
@CookingAroundtheWorld

3) Cooking Secrets for Men (Charlie): Pan-Seared Lamb Chops (Premieres 9am Eastern Standard Time)
@CookingSecretsforMen

4) Boris Backt Und Kocht: Pasta with Meatballs & Glass of Red Wine Premieres 9:15am Eastern Standard Time) @borisbacktundkocht

5) My Ajji's Kitchen (Sandee): Marry Me Chicken & Shrimp (Premieres 9:30am Eastern Standard Time)
@MyAjjisKitchen

6) In the Kitchen with Karen: Strawberry Cheesecake Parfaits (Premieres 10:15am Eastern Standard Time) @IntheKitchenwithKaren

7) Gloria's Platter: Love Cake with Pumpkin Preserve (Premieres 11am Eastern Standard Time)
@Gloriasplatter

8) The Sunday Dinner Chef (Tom): Love of my life Frutti di Mari (Premieres 11:30 am Eastern Standard Time) @The Sunday Dinner Chef


9) [코카키친]Quick Easy Eat 23: Romantic Meal for Two (Steak, Shrimp & Chocolate-Covered Strawberries) (Premieres 11:45am Eastern Standard Time) @quick.easy.eat23

10) Andrews Simple Cooking: Coconut Lime Chicken (Premieres 12:00pm Eastern Standard Time)
@AndrewsSimplecooking

11) Cooking With the Spicy Queen: Balsamic, Mushroom & Sausage Pasta (Premieres 12:15pm Eastern Standard Time) @cookingwiththespicequeen

12) Cooking with Anadi: Stuffed Shells (Premieres 12:30pm Eastern Standard Time)
@CookingwithAnadi

13) Lets Cook With Rozina: Persian Love Cake (Premieres 12:45pm Eastern Standard Time)
@rozinadinaa

14) Cooking with Lauralee: Valentine's Tea Party (Premieres 1pm Eastern Standard Time)
@CookingwithLauralee

15) Cooking with Denise 999: Lobster Risotto (Premieres 1:15pm Eastern Standard Time)
@cookingwithdenise999

16) Ginger Snap Kitchen (Stephanie): Raspberry Charlotte (Premieres 5pm Eastern Standard Time)
@GingerSnapKitchen

0:00 Intro
0:40 A look at our ingredients
1:42 Blending the sugar, butter, golden syrup and eggs
2:34 Blending dry ingredients till dough is formed
3:14 After chilling, form dough into balls
4:19 Bake until just turning golden
5:18 Turn out onto cooling rack
5:29 Making the filling
6:23 Applying the filling and plating
7:02 The tasting and outro