Mouthwatering Yorkshire Tea Loaf
Our Yorkshire tea loaf is the ideal snack to offer guests with their afternoon cuppa. It’s really simple to make and extremely tasty!
Top tips for a tasty tea loaf
This is a simple recipe, but here are a few additional tips if you haven’t made a tea loaf before:
- Steep your fruit overnight to help plump them up. There will be some tea remaining in the bowl. This is fine, it will all mix together with the flour & sugar
- For a good strong flavour, we used a couple of tea bags.
- The dried fruit tends to take on the tea colour, so if you want red cherries in your loaf, don’t steep them. Add the cherries when you’re ready to bake (see method)
- As with all cakes, keep the oven door closed!
- When your cake is golden brown, it’s time to test it. Put a skewer into the middle of the cake, if it comes out clean, it’s ready to take out of the oven
- Leave your cake to cool in the tin. If you try to take it out while it’s still hot, you might leave some of your cake behind in the tin!
Obviously, tea loaf is perfect with a cup of Yorkshire Tea! It tastes delicious buttered or plain. Be warned, one slice won’t be enough.
You will need:
- 425ml/15fl oz freshly made Yorkshire Tea
- 200g/7oz raisins
- 75g/2.5oz currants
- 75g/2.5oz glacé cherries
- 75g/2.5oz soft brown sugar
- 2 eggs
- 270g/9.5oz self raising flour
- Pre-heat your oven to 150c, or gas mark 2
- Measure raisins and currants into a large bowl, and pour the hot tea over, mixing the fruit together
- Cover the bowl with cling-film and leave to steep overnight
- Cut cherries in half and add to the soaked fruit, along with the sugar. Stir until sugar is dissolved
- Add the eggs and mix well with a wooden spoon until combined
- Work in the flour, a little at a time, mixing as you go until everything is incorporated
- Pour mixture into a greased 2lb loaf tin and place in the centre of the oven
- Bake for 1hr 30mins, or until golden brown.