Chai tea loaf

Tea loaf is a really traditional British recipe, sometimes you can find it in cook books as ‘brack’ which is its Irish name. When I was younger I never really enjoyed tea loaf much as it can have quite a bitter flavour and it’s really a fruit cake which I know isn’t to everyones taste. With no butter in the loaf itself it is quite low in fat and ideal paired with a cup of tea, smeared with butter or a piece of cheese.

It’s also a great way to use up that sad looking bag of dried fruit in your kitchen cupboard that you bought before Christmas for a Christmas Cake. In my tea loaf I’ve just used currants but ideally there should be a mixture of raisins, currants and sultanas. Instead of regular tea I also had a couple of orange chai teabags which added a lovely warm flavour to this.

As a loaf recipes go it’s really easy to throw together but does take some time, ideally you should prepare the fruit well before you need it. I steeped mine for two days for the sugars to develop a really rich flavour, make sure you use a brown sugar for this recipe as it really adds an almost chewy caramel note.


325 grams of dried fruit
175 grams of demerara sugar
150 ml of brewed tea
1 egg
22 grams of self raising flour


1. Take a jug and put at least 2-3 teabags in and measure out 150 ml of boiling water. Leave the tea to brew to a dark brown for a hour or more.

2. In a bowl mix togther the sugar and dried fruit, once your tea has brewed pour it over this mixture. Cover this over with cling film and leave in a cool place for the sugars to develop at least overnight.

3. Line a loaf tin with parchment and pre-heat the oven to 160 degrees.

4. Take your fruit mixture and beat in a whole egg and mix in the self raising flour. Pour the mixture into your prepared tin and bake in the oven for about 1 hour 30 minutes or until brown.

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