Yorkshire Tea Loaf Recipes

EASY YORKSHIRE TEA LOAF RECIPE

Steps:

• 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.
• 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.

YORKSHIRE TEA LOAF WITH MIXED SPICE, CHERRIES AND RAISINS

Steps:

• Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
• The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
• Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
• Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.
• Add the eggs and mix well until evenly combined.
• Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
• Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
• Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.