Tetley Tea loaf -

Tetley Tea loaf



350 mlBoiling water
2Tetley Black teabags
1 cupBrown sugar
85 gRaisins
85 gMixed fruit
85 gCurrants
280 gSelf-raising flour, sifted
1 tspCinnamon, ground
½ tspNutmeg
½ tspCloves, ground
1Egg, beaten
½ cupGlazed cherries


  1. Brew the Tetley Black tea for 5 minutes, then remove teabag and set aside to cool.
  2. In a bowl, add the cooled Tetley Tea, sugar, raisins, sultanas, currants and cherries and allow to soak overnight.
  3. The next day, preheat oven to 180°C.
  4. Grease and line a 9″x 15″ loaf pan.
  5. Add flour, spices and a beaten egg to the fruit and tea mixture and beat thoroughly.
  6. Turn into prepared pan and bake 1 hour and 45 minutes, or until an inserted knife comes out clean.
  7. Remove from oven and turn out on wire rack to cool.

Serve sliced with butter and preserves.

Store, wrapped in plastic cling wrap, in an airtight tin.

Makes 1 loaf.