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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (254g) Recipe makes 12 servings |
||
| Calories 432 | ||
| Calories from Fat 10 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.1g | 1% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 510mg | 21% | |
| Potassium 570mg | 16% | |
| Total Carbohydrate 104.3g | 34% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 66.3g | ||
| Protein 6.4g | 12% | |
My Grandmother's Fat Free English Tea Loaf - Bread
By: French Tart
Jul 27, 2007
This is my grandmother's recipe which I have adapted slightly - my Mum also makes this regularly! There is no fat, butter or oil in this lovely, moist Tea Bread, making it a treat that can be enjoyed on a regular basis. Feel free to use your favourite tea, I often make this with Earl Grey and Lapsang Souchong. Also make sure that the fruit soaks for at least 12 hours - that's what plumps up the fruit and keeps this Tea Bread so moist. I have never felt the need to add spices, the taste of the tea and the fruit is tasty enough. This makes two loaves - they keep well in a tin or can be frozen with great success.
SERVES 12 , 2 tea Loaves
Ingredients
- 8 ounces raisins
- 8 ounces currants
- 8 ounces sultanas
- 6 ounces candied peel
- 8 ounces demerara sugar
- 8 fluid ounces hot brewed tea (such as Lapsang Souchong or Earl Grey tea)
- 1 large egg or 2 medium eggs
- 2 tablespoons milk
- 1 lb self-raising flour
Directions
1
You will need two 1 lb (450 g) loaf tins (6 x 4 x 2 1/2 inches), the bases lined with greaseproof paper (parchment).2
The evening before you want to bake these loaves, place all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight.3
Pre-heat the oven to gas mark 3, 325°F/170°C.4
Beat the egg and add the milk.5
Add the beaten egg & milk mixture to the bowl containing the fruits. Then sift in the flour, and mix them together well.6
Now divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1 1/4 to 1 1/2 hours, or until they feel springy in the centre.7
Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool.8
Store in an airtight tin or cover with extra greaseproof paper and freeze. (For up to 3 months).9
These are great sliced, toasted and served with butter as a tea-time snack.
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Featured Reviews for This Recipe
From: Nadine81
On May 23, 2008
Looked everywhere for a proper Tea Cake recipe. Great to see this one. Very original. Cant wait to cook it. Soaking the fruit as I write. Thanks!!
From: Aaliyah&Aaron's mum
On May 23, 2008
Confession time. I goofed up big time with this and it's completely my fault. I didn't read the recipe through before starting off with it so when I saw 2 tea loaves, I thought of cutting it into half and make 1 instead. Sounds good. Next day I finished making the batter and poured it into the prepared tin, it's now that I realise something isn't right, the batter seems less than the usual. Hmmm. I then took another glance at the recipe and spotted 'two 1 lb loaf tins'. I wanted to bang my head against the wall. I don't have a 1 lb tin... all I've got is a 2 lb tin. So I say "C'est la vie" to myself and I baked it anyway :rolleyes: (and I was singing Que sera sera throughout the baking too). Even though I did reduce the baking time I got it wrong since it wasn't as moist as it should have been but inspite of ALL this, the loaf didn't last for long and I had to hide 2 slices (the end bits) to take some pics. Ohh ya... forgot to mention, I used more of sultanas than raisins since I don't like cooked raisins and soaked them in Earl Grey tea. Thank you, FT, for sharing this wonderful recipe. I definitely will be making it again.... but without any messing up! 
From: justcallmetoni
On Aug 3, 2007
This was a delectable and addicting treat. If you like dried fruit or fruitcake, you will just love this loaf. The tea soaked fruit yields so much moisture, there really is no need for oil or butter. I made a single loaf and found that I did not have a sufficient supply of raisins. With the posting chef's permission, I supplemented the amount with diced dried apricots and cherries — proving the recipe has versatility. It really is quite rich tasting so small tender slices work well. Thanks.
From: dizzydi
On May 31, 2008
What a delightful loaf! This tastes really good & moist and to top it all off its healthy!! I will be making this loaf again for sure..oh by the way! I used the Rays of sunshine peel which is also by French Tart in this recipe and I can highly recommen you give it a go too! Delicious!!! Thanks for another top recipe Di
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