110 minutes
Savor the delightful fusion of Earl Grey tea and succulent dried fruits in our Earl Grey Infused Fruit Tea Bread. This moist loaf boasts a bounty of tea-soaked sultanas and raisins with a hint of orange zest. Enjoy it sliced and adorned with a pat of creamy salted butter for a truly indulgent experience.
Sultanas
0 oz
Raisins
0 oz
0 zest of
Earl Grey Tea, hot strong
0.25 fluid ounces
Eggs, lightly beaten
each
Self-Raising Flour
0 oz
Unsalted Butter, plus extra for serving
for greasing
1. Fruit Soaking
In a large bowl, combine the sultanas, raisins, and orange zest. Pour the hot tea over the mixture and cover the bowl. Allow the dried fruits to soak for a minimum of 6 hours, or ideally overnight, so they plump up and absorb the tea.
2. Baking Preparation
Preheat your oven to 180°C/160°C fan/gas mark 4. Thoroughly grease and line a 900g loaf tin with parchment paper.
3. Dough Mixing
To the bowl of soaked fruit, add the lightly beaten eggs, self-raising flour, and light soft brown sugar. Mix until all ingredients are well incorporated.
4. Loaf Baking
Transfer the fruit mixture into the prepared loaf tin, smoothing the top evenly. Bake in the centre of the oven for 1 hour and 30 minutes, or until the bread is firm to the touch.
5. Cooling
Allow the bread to cool in the tin for 15 minutes, then gently remove and place on a wire rack to cool completely.
6. Serving
Slice the bread into thick wedges and serve with a generous spread of butter.
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