Easy Yorkshire Tea Loaf Recipe
Rachel
A moist tea loaf made with Yorkshire Tea. Tastes great with a slice of cheese!
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Prep Time 1 hour hr
Cook Time 1 hour hr
Total Time 2 hours hrs
Course Afternoon Tea, Dessert
Cuisine British
Servings 20
Calories 147 kcal
- 175 g Currants
- 175 g Sultanas
- 225 g Light Muscovado Sugar
- 300 ml Strong hot tea
- 275 g Self Raising Flour
- 1 Egg beaten
Measure fruit and sugar, add your hot tea, cover and leave overnight for best results (if you're not patient like me, do it for 1 hour).
Pre-heat oven at 150 ℃ Fan Oven/170℃.
Grease and baseline a 2 lb tin or 2 x 1 lb tins.
Stir the flour and egg into the fruit mixture, mix thoroughly, then turn into the prepared tin/s and level the surface.
Bake in the oven for 1 ½ - 1 and ¾ hours for a 2 lb tin or about an hour for the 1lb tins.
Leave to cool then slice and top with butter.
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Calories: 147kcalCarbohydrates: 35gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 11mgPotassium: 165mgFiber: 1gSugar: 22gVitamin A: 19IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Keyword tea loaf recipe, yorkshire tea loaf
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