Mary Berry Sultana Tea Loaf

To be honest, I nearly gave up on this bake halfway through. My first go at Mary Berry’s Sultana Tea Loaf ended in what I can only describe as a fruit swamp—soggy bottom, sunken centre, the lot. Turns out, soaking fruit overnight means properly overnight, not “a cheeky four hours while you clean the kitchen.” Who knew?

But I’m stubborn with my loaf cakes. I wanted that malty, tea-infused slice with a knob of salted butter and a cuppa on a rainy afternoon. So I tweaked, waited, and tested again—this time with proper soaking, a lined tin (lesson learned), and a cooler bake. The result? Soft, fragrant, and not a sunken cranberry in sight. Let me show you how I fixed it.

Why This One Works So Well

This tea loaf works because of one thing: time. Most recipes will tell you to soak dried fruit, but they won’t tell you why it matters. Here, the Earl Grey doesn’t just hydrate the sultanas and cranberries—it infuses the whole loaf with this subtle, almost floral edge that’s unbelievably comforting.

Also, no butter or oil in the mix. Sounds odd, but trust me—the soaked fruit brings the moisture. And the light muscovado sugar? That stuff is magic. It gives the loaf a mellow, toffee-ish warmth that white sugar just can’t.

INGREDIENTS + WHY THEY MATTER

• Sultanas – Sweet and chewy. I tried golden raisins once when I ran out—not the same depth of flavour.
• Dried Cranberries – A tart hit to balance the richness. I’ve also used chopped dates, which work too but make it sweeter.
• Strong Earl Grey Tea – Infuses the loaf. Freshly brewed is key. I once used yesterday’s tea—huge mistake, tasted flat.
• Self-Raising Flour – Keeps it simple, no need to fuss with extra leavening.
• Light Muscovado Sugar – Adds moisture and a lovely caramelly flavour. I tried dark muscovado once—far too heavy.
• Egg – Just one, but it binds everything. I forgot it once (don’t ask)—the loaf crumbled like dry shortbread.

Ingredient Swaps That Hold Up

• No Earl Grey? Use English Breakfast or even Chai for a spiced twist. Just avoid herbal or fruit teas—they don’t carry enough punch.
• No Cranberries? Chopped dried apricots or mixed peel work, but keep it at 175g or it overwhelms the batter.
• Egg-Free Version – I tested with 1 tbsp ground flax + 3 tbsp water, rested 10 mins. It held up nicely, just a tad denser.
• Gluten-Free? I did try it with a 1:1 GF flour blend. The texture was more crumbly, but it still sliced well and held moisture.

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

What Went Wrong	Why It Happens	How to Fix It
Fruit sank to the bottom	Didn’t soak long enough	Soak overnight—at least 8 hours
Loaf too wet in middle	Underbaked or too much tea left in fruit	Squeeze excess liquid from fruit if needed
Crust too dark	Oven too hot or wrong rack position	Bake lower in the oven, tent with foil if needed
Stuck to the tin	Didn’t line the tin properly	Grease and line with baking parchment

HOW TO MAKE MARY BERRY’S SULTANA TEA LOAF

1. Soak the Fruit: Combine 175g sultanas + 175g dried cranberries with 300ml hot Earl Grey tea. Cover and leave overnight until plumped and tea is mostly absorbed.
2. Prep Your Tin: Butter a 900g loaf tin and line it with baking paper. Preheat oven to 160°C (140°C fan).
3. Mix the Batter: Stir soaked fruit with 275g self-raising flour, 225g light muscovado sugar, and 1 beaten egg. Mix until just combined—don’t overwork it.
4. Bake: Spoon into the tin, level off. Bake for 1 hour 40 mins. The top should feel firm and a skewer should come out mostly clean.
5. Cool & Slice: Cool in the tin for 10 mins, then lift onto a wire rack. Cool completely before slicing. Serve with butter. Or cheese. Or both.

TIPS FROM MY KITCHEN

• I line my loaf tin with one long strip of paper so I can lift it out like a sling—no wrestling required.
• If the top browns too quickly, I cover it with foil halfway through.
• I’ve tested this in a ceramic loaf dish and a metal one—metal gives a crisper crust.
• For a bit of crunch, I’ve sprinkled Demerara sugar on top before baking. Lovely.

STORAGE + SERVING

• Keeps for 5–6 days in an airtight tin at room temp.
• Freezes beautifully. Slice and wrap individually in cling film. Defrost at room temp or warm briefly in toaster.
• Best served: with salted butter and a cup of strong tea. Also weirdly nice with a sharp cheddar.

FREQUENTLY ASKED QUESTIONS

Q: Can I use homemade tea instead of Earl Grey?
A: You can, but make sure it’s strong. Weak tea won’t flavour the loaf properly. Chai or English Breakfast are good options.

Q: Why is there no butter or oil? Won’t it be dry?
A: I thought the same! But the soaked fruit adds all the moisture you need. It’s surprisingly rich for a butter-free loaf.

Q: Can I make this in a round tin?
A: Technically, yes—but it’ll cook faster and slice differently. Keep an eye from 1 hour in.

Q: Do I need to drain the fruit after soaking?
A: If there’s still a puddle of tea, drain a little off. But usually, the fruit soaks most of it up by morning.

Q: Is it meant to crack on top?
A: Yes! That lovely crackle is part of the charm—means the centre’s rising nicely.

Try More Recipe:

• Mary Berry Lemon and Passion Fruit Cake
• Mary Berry Coffee Buns
• Mary Berry Rum Truffles
• Mary Berry Cherry Loaf