Mary Berry Orange Tea Bread

The first time I made Mary Berry’s Orange Tea Bread, I forgot the tea. Yes—the tea in tea bread. I’d prepped the fruit, grated the oranges (got zest all over my jumper), and only realised halfway through the soak that I’d poured in warm water. Not a drop of flavour in it. So yes, that loaf turned out as bland as a wet Wednesday.

But once I got it right—steeping all that dried fruit in a strong cup of Yorkshire Gold overnight—everything changed. The raisins plumped, the currants went glossy, and the whole house smelled like marmalade toast on a Sunday morning.

This one’s got a sturdy crumb and isn’t flashy. No frosting, no fuss. But sliced thick and spread with salted butter? Magic.

Let me show you what made the difference (besides the tea!).

WHY THIS ONE WORKS SO WELL

I’ve made my share of tea loaves, but this one stands out for a few simple reasons:

• Hot black tea soak – Most recipes skip the hot part, but trust me, it matters. Warm tea draws the flavour into the fruit faster and plumps it like a dream.
• Double orange zest – Two oranges might seem over the top, but it balances the earthy depth of the tea and makes it feel bright, not stodgy.
• No butter in the batter – Surprising, but it works. The fat comes later when you spread it on, warm. Keeps the loaf lighter and lets the fruit shine.

INGREDIENTS + WHY THEY MATTER

• Currants (150g) – Smaller and tarter than raisins, they give balance. Once I left them out and the loaf tasted flat.
• Seedless Raisins (150g) – For sweetness and chew. I’ve used golden sultanas too—worked just fine.
• Light Muscovado Sugar (150g) – Adds a deep, almost caramel edge. Don’t sub with white sugar unless you want it bland.
• Zest of 2 Oranges – Essential. I tried it with bottled zest once—never again. Fresh is non-negotiable here.
• Hot Black Tea (300ml) – Strong stuff. PG Tips, Yorkshire Gold, even Earl Grey if you want a floral twist.
• Self-Rising Flour (275g) – Gives it the lift. I tried plain flour + baking powder, but it didn’t rise as evenly.
• 1 Large Egg (beaten) – Just enough to bind. No need for more.

MAKING IT YOURS (WITHOUT RUINING IT)

Here’s what I’ve actually tested:

• No egg? Swap with 2 tbsp yogurt or a flaxseed mix (1 tbsp ground flax + 3 tbsp water). A bit denser, but still tasty.
• Gluten-Free? I’ve used Doves Farm GF Self-Raising. Works, but needs 10 more minutes in the oven.
• Fruit swaps? Yes! Dried cherries or chopped apricots both work. Keep total fruit weight the same.
• Want it boozy? Replace half the tea with orange liqueur (like Cointreau) after soaking. Cheers.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Fruit sank to bottom	Didn’t soak long enough	Always soak overnight
Dry edges	Oven too hot or overbaked	Bake low and slow—300°F is key
Tough texture	Overmixed the batter	Fold gently—just until combined

HOW TO MAKE MARY BERRY’S ORANGE TEA BREAD

1. Soak the Fruit: In a big bowl, mix currants, raisins, sugar, and zest. Pour over hot black tea. Stir. Cover. Leave it overnight. Don’t skip this.
2. Preheat + Prep: Next day, heat oven to 300°F (or 250°F fan). Grease and line a loaf tin (I use my old 2lb tin—always reliable).
3. Mix the Batter: Add self-rising flour and beaten egg to the soaked fruit. Stir gently—don’t overmix.
4. Bake: Spoon into the tin. Bake for 1 hour 30 minutes. It’s done when a skewer comes out clean and the loaf pulls from the sides.
5. Cool: Let it sit in the tin for 10 mins, then lift out and cool fully on a wire rack.
6. Serve: Thick slices, buttered. Cup of tea optional but encouraged.

TIPS FROM MY KITCHEN

• I use Yorkshire Gold for soaking—strong but smooth.
• My old loaf tin runs hot at the edges, so I line the sides and bottom.
• For brighter flavour, I add ½ tsp orange extract sometimes—especially in winter.
• I store the loaf upside down while it cools—helps flatten the top (weird, but it works).

STORAGE + SERVING

• Keeps for a week if wrapped tightly in foil or cling film.
• Freezes beautifully—just slice first, then freeze with parchment between slices.
• Best served with butter and milky tea. Also lovely with a bit of cheddar if you like a sweet-salty combo.

FAQs

Q: Can I use homemade orange zest from frozen peels?
A: Yes! Just defrost and pat dry—frozen zest is more bitter, so taste and adjust.

Q: Do I have to soak overnight?
A: Technically no, but if you cut it to 4–5 hours, use just-boiled tea and cover tightly.

Q: Can I make this in muffin tins?
A: You can! Just bake at 325°F for 25–30 minutes. Makes great breakfast bites.

Q: What if I only have brown sugar?
A: You can use soft brown, but muscovado gives a deeper, molassesy flavour.

Q: Is this recipe dairy-free?
A: Yes—as written, there’s no milk or butter inside. Just watch your spread choice!

Try More Recipes:

• Mary Berry Pecan and Ginger Syrup Pudding Recipe
• Mary Berry Round Lemon Drizzle Cake
• Mary Berry Red Velvet Cake Recipe
• Mary Berry Ginger Cupcakes