Mary Berry’s Tea Bread is made with mixed dried fruit, cold strained black tea, dark soft brown sugar, self-raising flour, and eggs. This easy tea bread recipe creates a delicious snack that takes about 1 hour and and 30 minutes to prepare and can serve up to 10 people.
This Tea Bread Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Tea Bread Ingredients
- 225g (1¼ cups) mixed dried fruit
- 180ml (¾ cup) cold strained black tea
- 100g (½ cup) dark soft brown sugar
- 225g (2 cups) self-raising (self-rising) flour
- 2 large eggs
How To Make Mary Berry Tea Bread
- Soak the fruit: Place the mixed dried fruit in a large bowl and cover with cold strained tea. Soak overnight, or if short on time, soak in hot tea for several hours until the fruit absorbs most of the liquid.
- Preheat the oven: Set the oven to 160°C (fan 140°C) / 320°F (convection 270°F). Grease and line a 9 x 5 in (2 lb) loaf tin with nonstick baking paper.
- Combine the ingredients: Add the brown sugar, flour, and eggs to the soaked fruit. Mix well until all ingredients are combined and smooth.
- Bake the tea bread: Pour the mixture into the prepared tin and bake for about 1 hour, or until a skewer inserted into the center comes out clean.
- Cool the bread: Let the tea bread cool in the tin, then turn it out onto a wire rack to cool completely before serving.
Recipe Tips:
- Soak the fruit overnight: Let the dried fruit soak overnight in the tea to make sure it absorbs all the liquid and becomes soft and flavorful.
- Use self-raising flour: Make sure to use self-raising (self-rising) flour for the right rise and texture. Plain flour won’t work without extra leavening.
- Don’t overmix the batter: Mix the ingredients until just combined. Overmixing can make the bread dense and tough.
- Test for doneness: Insert a skewer into the center of the bread. If it comes out clean, the bread is ready. If it’s still sticky, bake for a few more minutes.
- Cool the bread in the tin: Let the tea bread cool in the tin before removing it. This helps the bread set and prevents it from breaking apart.
What To Serve With Tea Bread?
This moist and flavorful tea bread pairs well with butter, cream cheese, clotted cream, or fruit preserves. It can also be served alongside a cup of tea, coffee, yogurt, or fresh fruit for a tasty snack or light breakfast.
How To Store Leftovers Tea Bread?
- Refrigerate: Let the leftovers tea bread cool down to room temperature first. After it cools, wrap it well in plastic wrap or put it in an airtight container. Store it in the fridge, and it will stay fresh for up to 5 days.
- Freeze: Make sure the leftovers tea bread is fully cool before freezing. Wrap it in plastic wrap and then in aluminum foil or use a freezer bag. You can freeze it for up to 3 months. To thaw, leave it out at room temperature for a few hours before serving.
Mary Berry Tea Bread Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 220 kcal
- Total Fat: 2 g
- Saturated Fat: 0.5 g
- Cholesterol: Not specified
- Sodium: 100 mg
- Potassium: Not specified
- Total Carbohydrate: 45 g
- Dietary Fiber: 2 g
- Sugars: 20 g
- Protein: 3 g
More Mary Berry Recipe:
- Mary Berry Orange Tea Bread
- Mary Berry Banana Fruit Bread
- Mary Berry Lemon Shortbread
- Mary Berry Coconut and Jam Cake
Mary Berry Tea Bread
Description
Mary Berry’s Tea Bread is made with mixed dried fruit, cold strained black tea, dark soft brown sugar, self-raising flour, and eggs. This easy tea bread recipe creates a delicious snack that takes about 1 hour and and 30 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Soak the fruit: Place the mixed dried fruit in a large bowl and cover with cold strained tea. Soak overnight, or if short on time, soak in hot tea for several hours until the fruit absorbs most of the liquid.
- Preheat the oven: Set the oven to 160°C (fan 140°C) / 320°F (convection 270°F). Grease and line a 9 x 5 in (2 lb) loaf tin with nonstick baking paper.
- Combine the ingredients: Add the brown sugar, flour, and eggs to the soaked fruit. Mix well until all ingredients are combined and smooth.
- Bake the tea bread: Pour the mixture into the prepared tin and bake for about 1 hour, or until a skewer inserted into the center comes out clean.
- Cool the bread: Let the tea bread cool in the tin, then turn it out onto a wire rack to cool completely before serving.
Notes
- Soak the fruit overnight: Let the dried fruit soak overnight in the tea to make sure it absorbs all the liquid and becomes soft and flavorful.
- Use self-raising flour: Make sure to use self-raising (self-rising) flour for the right rise and texture. Plain flour won’t work without extra leavening.
- Don’t overmix the batter: Mix the ingredients until just combined. Overmixing can make the bread dense and tough.
- Test for doneness: Insert a skewer into the center of the bread. If it comes out clean, the bread is ready. If it’s still sticky, bake for a few more minutes.
- Cool the bread in the tin: Let the tea bread cool in the tin before removing it. This helps the bread set and prevents it from breaking apart.
Mary Berry Tea Bread