I was lucky enough to be sent some Williamson Ginger Grove Tea as part of August’s delicious Degustabox (see last blog post for my review). As soon as I tried a cup of it I knew it would be perfect for using in a tea loaf recipe. This is a fat-free recipe and you can also choose whether you want it sugar-free or almost sugar-free. I have a very sweet tooth so included a sprinkling of sugar on the top of mine. This gives it a lovely crunch as well as a little extra sweetness. The fruit provides the main sweetness.
You can use whichever dried fruit you prefer. I used a mix of sultanas, raisins and glacé cherries, but you can add apricots, currants, cranberries… anything that takes your fancy.The key is to let the fruit soak in the tea for a very long time, preferably overnight. This makes the fruit swell up and makes the loaf lovely and moist with very juicy fruit in each bite. It is a very simple recipe to make, so I hope you enjoy it.
FAT FREE TEA LOAF
300ml black tea, made using 2 teabags (leave teabags in)
270g dried fruit of your choice
320g self raising flour
1 large egg, beaten
demerara sugar to sprinkle on top, optional
- Allow the tea to brew for 10 minutes so the ginger flavour really comes through. Keeping the teabags in the tea, pour over the dried fruit. Mix briefly, then leave until cool. When the tea is cold, cover the bowl with clingfilm or a plate. Leave for at least 10 hours, but preferably overnight.
- After this time, preheat the oven to 170C. Lightly grease and line your loaf tin. Remove the teabags from the fruit mix.
- Sieve the flour into a bowl and then pour the fruit and tea mixture on top. Mix until just combined, then add the beaten egg. Mix again, then pour into the prepared loaf tin.
- Sprinkle the top with a spoon or two of demerara sugar if desired.
- Bake in the centre of the oven for 50 minutes, or until risen, golden, and cooked through. Leave in the tin for 5 minutes, then turn out onto a wire cooling rack.
This is delicious warm with butter spread on it. You can eat that guilt-free as there’s no butter in the bake! Bonus! It is also scrumptious cold on its own, or with butter, or with jam. Enjoy!