Mary Berry​ Tea Loaf Recipe

This moist Mary Berry Tea Loaf is made with mixed dried fruit, a generous amount of strong black tea, and a hint of mixed spice. The result is a delightfully sticky and rich fruit loaf with a lovely spiced flavor. This recipe is a perfect companion for an afternoon tea or a cozy breakfast and makes a single loaf that can be sliced to serve many.

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Mary Berry Tea Loaf Ingredients

For the Soaking:

• 250g (9oz) mixed dried fruit
• 250ml (9fl oz) hot, strong black tea
• 2 tbsp caster sugar

For the Loaf:

• 175g (6oz) self-raising flour
• 1 tsp mixed spice
• 1 egg, lightly beaten

How To Make Mary Berry Tea Loaf

1. Soak the fruit: In a large bowl, combine the mixed dried fruit and caster sugar. Pour the hot, strong black tea over the top and stir well. Cover the bowl with a tea towel and leave it to soak overnight, or for at least 6 hours. This process plumps up the fruit and infuses it with flavor.
2. Prepare the oven and tin: Preheat your oven to 160°C/fan 140°C/gas 3. Grease and line a 900g (2lb) loaf tin with parchment paper.
3. Mix the ingredients: The next day, stir the self-raising flour and mixed spice into the soaked fruit mixture until well combined. The mixture will be quite wet and sticky. Finally, beat the egg and stir it into the fruit and flour mixture until everything is evenly incorporated.
4. Transfer and bake: Spoon the sticky mixture into the prepared loaf tin and level the surface with the back of a spoon. Bake for 1 to 1¼ hours, or until a skewer inserted into the center comes out clean. The loaf will have a nice dark, crusty top.
5. Cool and serve: Leave the tea loaf to cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely. For an extra touch, you can brush the top with a little melted honey or a simple sugar glaze while it is still warm.

Recipe Tips

• Don’t skip the soaking: Soaking the fruit is crucial to the recipe’s success. It rehydrates the fruit, making it plump and juicy, and allows it to absorb the tea’s flavor, which is key to a moist and flavorful loaf.
• The tea makes a difference: Use a good quality, strong black tea like English Breakfast or Assam. The flavor will be more prominent and a little more robust. You can also experiment with other types of tea for different flavor profiles.
• Don’t over-bake: Use a skewer or cake tester to check for doneness after about an hour. The loaf should be moist but not raw in the center. Over-baking will dry out the cake.
• Storage improves flavor: While it’s tempting to eat it right away, the flavor of a tea loaf actually deepens and improves over a day or two. The moisture from the fruit distributes, and the spices meld together.

What To Serve Tea Loaf

This classic tea loaf is traditionally served sliced and spread with a generous amount of butter. It is delicious with a hot cup of tea or coffee, making it a perfect treat for a quiet afternoon. For a sweeter option, you can serve it with a dollop of clotted cream or a drizzle of honey. It also makes a wonderful packed lunch or picnic item.

How To Store Tea Loaf Leftovers

• Refrigerate: Store the tea loaf wrapped in parchment paper and then sealed in an airtight container or foil. It will keep well at room temperature for up to 5 days. You can also refrigerate it to keep it fresh for a bit longer. The loaf gets moister over time, so it’s best to enjoy it within a week.
• Freeze: You can freeze the entire loaf or individual slices. Wrap the loaf tightly in plastic wrap and then in aluminum foil, and it will keep for up to 3 months. To thaw, simply unwrap and let it come to room temperature on a wire rack.

Mary Berry Tea Loaf Nutrition Facts

• Calories: 230 kcal
• Total Fat: 1g
• Saturated Fat: 0.2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrate: 55g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 4g

Frequently Asked Questions

• What is mixed spice? Mixed spice is a traditional British spice blend. It typically includes cinnamon, nutmeg, ginger, allspice, and cloves. If you can’t find it, you can make your own with a mixture of these spices.
• Can I use a different type of dried fruit? Yes, you can easily substitute the mixed dried fruit with a variety of other fruits like sultanas, currants, raisins, or even chopped dried apricots. The key is to keep the total amount of fruit the same as in the recipe.
• Why is my loaf too sticky? A little stickiness is part of the charm of a tea loaf, but if it’s overly sticky or wet, it may not have baked long enough. The skewer test is the most reliable way to check for doneness.

Try More Recipes:

• Mary Berry Sausage Rolls​ Recipe
• Mary Berry Soda Bread Recipe​
• Mary Berry Asparagus Quiche​ Recipe