Tea loaf recipe please!

Margaret52129

grumswifie wrote: »

Hi there

1 cup of tea
1 cup currants
1 cup caster sugar
2 cups of self raising flour

Soak currants in tea then add sugar and flour. Mix well and scoop into a 2lb loaf tin and bake for 55 mins to an hour at 180.

Serve in thick slices slatherd in butter, yum yum

Enjoy

:j:j:j:j:j

This is the very one - thank you very, very much. It's an absolute gem of a cake - I made a couple last month for the family and it was an instant hit! Absolutely scrumptious - and so very easy.

Thank you again grumswifie :A

Margaret52129

ragz wrote: »

I'm eating some now! Though the recipe I used had an egg in, but they don't usually and I won't bother next time. Used Earl Grey tea which was nice. I cooked at a lower temperature though, more like 150 in my fan oven. Also don't make the mistake I did last time with the size of loaf tin, mine must be 1lb tins cos it filled it right up so I had to split the mix over two!

I tried it with my hubby's fruit tea and although you couldn't taste the fruit tea flavour, it was still very delish! I also used a bigger cup so I could make 2 at same time - and ended up with two 2lb loaf tin size cakes - no problem though, it still got eaten!

Margaret52129

Thank you very much for your quick reply - better get it in oven ASAP or else I'll be up for the rest of the night waiting for it to cook!

rosie383

I usually make this in a big square tin but wouldn't mind trying it in a loaf tin...... less crust, more moist middle iykwim!

I have a few loaf tins, small and big. I have no idea what size they are. Did anyone get the free ones with the Lurpak a while ago? Are they 2lb tins?

sparrer

I found the tea loaf a perfect alternative to Christmas cake for anyone who doesn't take alcohol - for special occasions I make it with the cup of black tea of course, then add mixed fruit, peel if you like it, dark brown sugar, a teasp of mixed spice, wholemeal flour (you may need a little less than 2 cups as it absorbs the liquid quicker) and decorate the top with nuts, cherries etc before baking in a lined, square tin. Far less hassle than the conventional celebration cake, only takes an hour to cook, and no-one has been able to tell the difference yet!

eta rosie I make the normal recipe in a 2lb loaf tin

rachbc

I love tea bread and its great for in the packed lunches, I usually use an egg so thanks for this recipe - can't wait to try it

DueMarch11

Silly Question Alert:

When soaking currants in the tea...........I presume this is black tea without milk?!

Also, I only have raisins, will that matter?

mioliere

I love this easy cheap recipe and am really grateful to the person who originally posted it. I don't use an egg, just tea, sugar, sultanas, and flour, plus a pinch of mixed spice. It's a great hit in my house and I make it at least once a week, and twice this last week! I've also found that it keeps very well, another bonus!

Due March - not a silly question at all. It's black tea, and I've used raisins, sultanas, and currants, all at different times depending on what I have in stock, and in each case the result has always been delicious.

zippychick

DueMarch11 wrote: »

Silly Question Alert:

When soaking currants in the tea...........I presume this is black tea without milk?!

Also, I only have raisins, will that matter?

yes black tea. And i would say using all raisins would be fine as long as you like raisins

Not a silly question at all

DueMarch11

Thankyou, do you have to have it served with butter or is ok to eat on its own?