My Grandmother's Fat Free English Tea Loaf - Bread

Name: My Grandmother's Fat Free English Tea Loaf - Bread
Prep time: 12 h
Cook time: 1 h
Total time: 13 h
Yield: 2 tea Loaves, 12 serving(s)
Ingredients: 8 ounces raisins; 8 ounces currants; 8 ounces sultanas; 6 ounces candied peel; 8 ounces demerara sugar; 8 fluid ounces hot brewed tea (such as Lapsang Souchong or Earl Grey tea); 1 large eggs or 2 medium eggs; 2 tablespoons milk; 1 lb self-raising flour

Submitted by French Tart

"This is my grandmother's recipe which I have adapted slightly - my Mum also makes this regularly! There is no fat, butter or oil in this lovely, moist Tea Bread, making it a treat that can be enjoyed on a regular basis. Feel free to use your favourite tea, I often make this with Earl Grey and Lapsang Souchong. Also make sure that the fruit soaks for at least 12 hours - that's what plumps up the fruit and keeps this Tea Bread so moist. I have never felt the need to add spices, the taste of the tea and the fruit is tasty enough. This makes two loaves - they keep well in a tin or can be frozen with great success."

Download

photo by Lalaloula

Ready In:: 13hrs
Ingredients:: 9
Yields:: 2 tea Loaves
Serves:: 12

ingredients

8 ounces raisins
8 ounces currants
8 ounces sultanas
6 ounces candied peel
8 ounces demerara sugar
8 fluid ounces hot brewed tea (such as Lapsang Souchong or Earl Grey tea)
1 large eggs or 2 medium eggs
2 tablespoons milk
1 lb self-raising flour

directions

You will need two 1 lb (450 g) loaf tins (6 x 4 x 2 1/2 inches), the bases lined with greaseproof paper (parchment).
The evening before you want to bake these loaves, place all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight.
Pre-heat the oven to gas mark 3, 325°F/170°C.
Beat the egg and add the milk.
Add the beaten egg & milk mixture to the bowl containing the fruits. Then sift in the flour, and mix them together well.
Now divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1 1/4 to 1 1/2 hours, or until they feel springy in the centre.
Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool.
Store in an airtight tin or cover with extra greaseproof paper and freeze. (For up to 3 months).
These are great sliced, toasted and served with butter as a tea-time snack.

Questions & Replies

Got a question? Share it with the community!

Reviews

WOW, this fruit loaf is amazing! It is soft in the centre, crunchy on top and soooooo goood! Loved the fruity sweet flavour, it was exactly like the tea loaf I used to eat when living in Ireland. I had missed this kind of cake/bread and now I can make it myself. YAY! :) I used whole spelt flour, left out the sugar and used a mix of dried mango pieces, sultanas, currants, candied cherries, cranberries and dates for the fruit. It was still super sweet and good! Mmm! THANK YOU SO MUCH for sharing this wonderful, wonderful keeper with us, FT! Made and reviewed for Adopt a Veggie Tag February 2011.

Lalaloula
Did not work for me at all. I suspected that only 2 tbsp of milk would not be nearly enough, and I was right: it would not form a dough, so I added a bit more milk. Nevertheless, it came out dry and hard like a log. What a pity - besides the waste of the wonderful dried fruits. I think, other than the insufficient amount of milk, the lack of fat is another problem. Sorry, but it did not even taste good.

EURrosa1
May 23, 2008: Confession time. I goofed up big time with this and it's completely my fault. I didn't read the recipe through before starting off with it so when I saw 2 tea loaves, I thought of cutting it into half and make 1 instead. Sounds good. Next day I finished making the batter and poured it into the prepared tin, it's now that I realise something isn't right, the batter seems less than the usual. Hmmm. I then took another glance at the recipe and spotted 'two 1 lb loaf tins'. I wanted to bang my head against the wall. I don't have a 1 lb tin... all I've got is a 2 lb tin. I baked it anyway. Even though I did reduce the baking time I got it wrong since it wasn't as moist as it should have been but inspite of ALL this, the loaf didn't last for long and I had to hide 2 slices (the end bits) to take some pics. Ohh ya... forgot to mention, I used more of sultanas than raisins since I don't like cooked raisins and soaked them in Earl Grey tea. Thank you, FT, for sharing this wonderful recipe. I definitely will be making it again.... but without any messing up! :) Update: I baked it as 1 large loaf in a 2 lb tin, turned out very soft and moist compared to my first attempt. Like one of the previous reviewers, I added in dried apricots instead of raisins, turned out wonderful. Thanks again.

AaliyahsAaronsMum
What a delightful loaf! This tastes really good & moist and to top it all off its healthy!! I will be making this loaf again for sure..oh by the way! I used the Rays of sunshine peel which is also by French Tart in this recipe and I can highly recommen you give it a go too! Delicious!!! Thanks for another top recipe Di

dizzydi
Looked everywhere for a proper Tea Cake recipe. Great to see this one. Very original. Cant wait to cook it. Soaking the fruit as I write. Thanks!!

Nadine81

see 3 more reviews

Tweaks

May 23, 2008: Confession time. I goofed up big time with this and it's completely my fault. I didn't read the recipe through before starting off with it so when I saw 2 tea loaves, I thought of cutting it into half and make 1 instead. Sounds good. Next day I finished making the batter and poured it into the prepared tin, it's now that I realise something isn't right, the batter seems less than the usual. Hmmm. I then took another glance at the recipe and spotted 'two 1 lb loaf tins'. I wanted to bang my head against the wall. I don't have a 1 lb tin... all I've got is a 2 lb tin. I baked it anyway. Even though I did reduce the baking time I got it wrong since it wasn't as moist as it should have been but inspite of ALL this, the loaf didn't last for long and I had to hide 2 slices (the end bits) to take some pics. Ohh ya... forgot to mention, I used more of sultanas than raisins since I don't like cooked raisins and soaked them in Earl Grey tea. Thank you, FT, for sharing this wonderful recipe. I definitely will be making it again.... but without any messing up! :) Update: I baked it as 1 large loaf in a 2 lb tin, turned out very soft and moist compared to my first attempt. Like one of the previous reviewers, I added in dried apricots instead of raisins, turned out wonderful. Thanks again.

AaliyahsAaronsMum

RECIPE SUBMITTED BY

French Tart

277

The sunflowers in the field behind my house in SW France: <img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /> I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!) This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden: <img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /> Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old: <img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo: <img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /> My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. I post my recipes in Imperial (lbs and ozs) and Metric (kilos and grams) as I am British! <a id=clustrMapsLink href=http://www2.clustrmaps.com/counter/maps.php?url=http://www.recipezaar.com/member/242729><img id=clustrMapsImg title=Locations src=http://www2.clustrmaps.com/counter/index2.php?url=http://www.recipezaar.com/member/242729 alt=Locations /> </a> <object width=550 height=293 data=http://static.travbuddy.com/flash/countries_map.swf?id=4263273 type=application/x-shockwave-flash> <param name=data value=http://static.travbuddy.com/flash/countries_map.swf?id=4263273 /> <param name=bgcolor value=#372060 /> <param name=src value=http://static.travbuddy.com/flash/countries_map.swf?id=4263273 /> <param name=quality value=high /> </object> <a href=http://www.travbuddy.com/travel-widgets><img src=http://static.travbuddy.com/images/widget_map_promote_v2.gif border=0 alt=/ /></a> <a href=http://www.travbuddy.com/register.php><img src=http://static.travbuddy.com/images/widget_map_promote_meet.gif border=0 alt=/ /></a> A Swish Slideshow!! <object width=480 height=360 data=http://w146.photobucket.com/pbwidget.swf?pbwurl=http://w146.photobucket.com/albums/r271/copperhorse58/Food type=application/x-shockwave-flash> <param name=data value=http://w146.photobucket.com/pbwidget.swf?pbwurl=http://w146.photobucket.com/albums/r271/copperhorse58/Food /> <param name=src value=http://w146.photobucket.com/pbwidget.swf?pbwurl=http://w146.photobucket.com/albums/r271/copperhorse58/Food /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s146.photobucket.com/albums/r271/copperhorse58/Food%202009/?action=view?t=f58f3c11.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a> Awards: <img src=http://www.satsleuth.com/cooking/MelbourneCup1st.JPG border=0 alt=/ /> <img src=http://i25.photobucket.com/albums/c99/ruemke/ft.jpg alt=/ /> <img src=http://i25.photobucket.com/albums/c99/ruemke/food/a.jpg alt=/ /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/SassyBanner.jpg border=0 alt=Photo /> I have participated in: <img src=http://i146.photobucket.com/albums/r271/copperhorse58/Herb1BaySTKR.jpg alt=/ /> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg alt=/ /> <img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/apple-a-day-oct-09.jpg border=0 alt=Photobucket /> <img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/170ae11e.jpg alt=/ /> <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt=/ /> <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/recipetag2-1.jpg alt=/ /> <img src=http://www.recipezaar.com/members/home/1956/herbssticker1.jpg alt=/ /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/ThymeSticker.jpg alt=/ /> <img src=http://img.villagephotos.com/p/2003-11/484938/Hot.spicy.tastySTKR.jpg alt=/ /> <img src=http://www.recipezaar.com/members/home/1956/samethingsticker.jpg alt=/ /> <img src=http://i161.photobucket.com/albums/t229/axerage/aboutmetagcopy.jpg alt=/ /> <img src=http://www.recipezaar.com/members/home/1956/saladsticker.jpg alt=/ /> <img src=http://i195.photobucket.com/albums/z205/jubespage/2008AussieNZChristmasCardExchange.gif alt=/ /> <img src=http://farm4.static.flickr.com/3488/3314808827_fd1070a8f8_m.jpg alt=/ /> <a href=http://s146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/?action=view?t=ParsleyBanner.jpg target=_blank><img src=http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/ParsleyBanner.jpg border=0 alt=Photobucket /></a> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/FrenchCheeseoftheWeekClub.jpg border=0 alt=Photobucket /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/CookathonforKarensticker.jpg alt=/ /> <img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/i-connected-125.jpg border=0 alt=Photobucket /> <img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/totmtaggame-1.jpg border=0 alt=Photobucket /> <img src=http://i195.photobucket.com/albums/z205/jubespage/AussieRecipeSwap.gif alt=/ /> <img src=http://i26.photobucket.com/albums/c105/jewelies/Cooking-Kangaroo-1-1.jpg alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/FISHSEAFDSTICKER.jpg alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg alt=/ /> <img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif border=0 alt=Photobucket /> <img src=http://img.photobucket.com/albums/v726/annacia/pt-shutterbug-banner-1.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b367/chefpaulag/banners/cookathonLorac-1.jpg?t=1217936137 alt=/ /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/homepage/ZWT4-ChallengeHostAboutMe.gif alt=/ /> <img src=http://img.villagephotos.com/p/2003-11/484938/MayFlowerssticker.jpg alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Flourpowersticker.jpg alt=/ /> <img src=http://www.satsleuth.com/cooking/Swap14.JPG alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/PastastickerJPEG.jpg alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Kaffee-sticker.jpg alt=/ /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg alt=/ /> <img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/Comfortstickercopysmall.jpg alt=/ /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg alt=/ /> <img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg alt=/ /><img src=http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg alt=/ /> <img src=http://img.villagephotos.com/p/2003-11/484938/Spelling-Bee-stick2jpg.jpg alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo /><img src=http://www.recipezaar.com/members/home/1535/CLC1.gif alt=/ /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT-ChallengeHostBanner.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /> <img src=http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg alt=/ /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <img src=http://www.recipezaar.com/members/home/1535/samethingsticker.jpg alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=PAC /><img src=http://www.recipezaar.com/members/home/1535/cheesesticker.jpg alt=/ /><a href=http://www.recipezaar.com/cookbook.php?bookid=148021 target=_blank> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC10-FrenchTart.jpg alt=/ /></a><a href=http://www.recipezaar.com/cookbook.php?bookid=119602 target=_blank> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC9-FrenchTart.jpg alt=/ /></a>

View Full Profile