Mary Berry’s Sultana Tea Loaf is made with dried cranberries, sultanas, strong Earl Grey tea, self-raising flour, light muscovado sugar, and a beaten egg. This delicious Sultana Tea Loaf recipe creates a delightful tea-time treat that takes about 5 hour and 55 minutes to prepare and can serve up to 8 people.
This Sultana Tea Loaf Recipe Is From Simple Comforts Cookbook by Mary Berry
Mary Berry Sultana Tea Loaf Ingredients
- 175g (6oz) dried cranberries
- 175g (6oz) sultanas
- 300ml (10fl oz) strong Earl Grey tea
- Butter, for greasing
- 275g (10oz) self-raising flour
- 225g (8oz) light muscovado sugar
- 1 large egg, beaten
How To Make Mary Berry Sultana Tea Loaf
- Soak the Fruit: Measure the dried cranberries and sultanas into a bowl, add the Earl Grey tea, and stir. Cover with cling film and leave to soak overnight or until the liquid is absorbed.
- Prepare the Tin and Oven: Preheat the oven to 160°C/140°C fan/Gas 3 (325°F). Grease a 900g (2lb) loaf tin with butter and line it with baking paper.
- Mix and Bake: Add the self-raising flour, light muscovado sugar, and beaten egg to the soaked fruit. Mix well with a wooden spoon. Spoon the mixture into the prepared loaf tin and level the top. Bake for about 1 hour and 40 minutes, or until the loaf is pale golden and firm to the touch.
- Cool and Serve: Run a palette knife around the edge of the loaf. Let it cool slightly, then remove from the tin and place on a wire rack to cool completely. Slice and spread with butter before serving.
Recipe Tips:
- Soak the Fruit Thoroughly: Make sure the dried cranberries and sultanas are soaked overnight in the Earl Grey tea. This helps them absorb moisture, making the loaf moist and flavorful.
- Check the Loaf’s Firmness: The loaf should feel firm to the touch when done. If it’s still soft in the center after 1 hour and 40 minutes, bake it for an additional 10-15 minutes, checking frequently.
- Use Fresh Tea: Use strong, freshly brewed Earl Grey tea for the best flavor. Avoid using old or reheated tea as it can affect the taste.
- Cool on a Wire Rack: After baking, cool the loaf on a wire rack to prevent it from becoming soggy. This allows air to circulate around the loaf and keeps the crust crisp.
- Grease and Line the Tin Properly: Ensure the loaf tin is well-greased and lined with baking paper to make removing the loaf easier and prevent it from sticking.
What To Serve With Sultana Tea Loaf?
This delicious Sultana Tea Loaf pairs well with a cup of tea, fresh fruit, yogurt, or a spread of butter. It can also be served alongside cheese, nuts, honey, or a dollop of jam for a tasty afternoon snack.
How To Store Leftovers Sultana Tea Loaf?
- Refrigerate: Let leftovers sultana tea loaf cool completely before wrapping it in cling film or placing it in an airtight container. Store it in the fridge for up to 1 week.
- Freeze: Wrap the cooled leftovers sultana tea loafin cling film or foil, then put it in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw at room temperature before serving.
How To Reheat Leftovers Sultana Tea Loaf?
- In The Oven: Set the oven to 150°C (300°F). Put leftovers sultana tea loaf on a baking sheet and cover with foil. Heat for 10-15 minutes until warm.
- In The Microwave: Microwave a slice of leftovers sultana tea loaf on a plate at medium power for 20-30 seconds until warm.
Mary Berry Sultana Tea Loaf Nutrition Fact
Serving Size: 1 slice (approx. 70g)
- Calories: 270
- Total Fat: 0.6g
- Saturated Fat: 0.1g
- Cholesterol: 23mg
- Sodium: 24mg
- Potassium: 198mg
- Total Carbohydrate: 65g
- Dietary Fiber: 2g
- Sugars: 45g
- Protein: 3g
Try More Mary Berry Recipe:
- Mary Berry’s Chocolate Yoghurt Cake
- Mary Berry Lemon and Passion Fruit Cake
- Mary Berry Coffee Buns
- Mary Berry Rum Truffles
- Mary Berry Cherry Loaf
Mary Berry Sultana Tea Loaf
Description
Mary Berry’s Sultana Tea Loaf is made with dried cranberries, sultanas, strong Earl Grey tea, self-raising flour, light muscovado sugar, and a beaten egg. This delicious Sultana Tea Loaf recipe creates a delightful tea-time treat that takes about 5 hour and 55 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Soak the Fruit: Measure the dried cranberries and sultanas into a bowl, add the Earl Grey tea, and stir. Cover with cling film and leave to soak overnight or until the liquid is absorbed.
- Prepare the Tin and Oven: Preheat the oven to 160°C/140°C fan/Gas 3 (325°F). Grease a 900g (2lb) loaf tin with butter and line it with baking paper.
- Mix and Bake: Add the self-raising flour, light muscovado sugar, and beaten egg to the soaked fruit. Mix well with a wooden spoon. Spoon the mixture into the prepared loaf tin and level the top. Bake for about 1 hour and 40 minutes, or until the loaf is pale golden and firm to the touch.
- Cool and Serve: Run a palette knife around the edge of the loaf. Let it cool slightly, then remove from the tin and place on a wire rack to cool completely. Slice and spread with butter before serving.
Notes
- Soak the Fruit Thoroughly: Make sure the dried cranberries and sultanas are soaked overnight in the Earl Grey tea. This helps them absorb moisture, making the loaf moist and flavorful.
- Check the Loaf’s Firmness: The loaf should feel firm to the touch when done. If it’s still soft in the center after 1 hour and 40 minutes, bake it for an additional 10-15 minutes, checking frequently.
- Use Fresh Tea: Use strong, freshly brewed Earl Grey tea for the best flavor. Avoid using old or reheated tea as it can affect the taste.
- Cool on a Wire Rack: After baking, cool the loaf on a wire rack to prevent it from becoming soggy. This allows air to circulate around the loaf and keeps the crust crisp.
- Grease and Line the Tin Properly: Ensure the loaf tin is well-greased and lined with baking paper to make removing the loaf easier and prevent it from sticking.
Mary Berry Sultana Tea Loaf