Mary Berry Tea Bread

I’ll be honest—this tea bread nearly went in the bin the first time I made it. I dunked the fruit in hot tea, rushed the soak, and thought, “Surely that’s fine?” Reader, it was not fine. The fruit sat on top like unhappy raisins on a dry sponge, and the crumb was all over the place.

But the smell was gorgeous, so I knew it had potential.

After a few tweaks—an overnight soak, a darker tea, and some nerve-calming patience—it turned into the kind of bake I now make almost on autopilot. Perfect with salted butter and a strong builder’s brew. Let me show you how I fixed it—and how to avoid that sad raisin graveyard moment.

Why This One Works So Well

Most tea breads skip one crucial thing: time. Rushing the soak means your fruit stays dry, and your loaf comes out dense or oddly crumbly. Letting it soak overnight gives the fruit time to plump up, mellow into the tea, and almost create its own natural syrup. That’s where the magic happens.

Also—no faffy creaming, no mixers, just a bowl, a spoon, and a loaf tin. Honestly, it’s so low-effort, you’ll wonder why you ever bothered with banana bread.

INGREDIENTS + WHY THEY MATTE

• Mixed Dried Fruit (225g) – Adds sweetness, chew, and all the interest. I used a mix of sultanas, raisins, and chopped apricots. Don’t skip the overnight soak.
• Cold Strained Black Tea (180ml) – Strong builders’ tea works best. I once used Earl Grey—too floral, didn’t work.
• Dark Soft Brown Sugar (100g) – Brings depth and moisture. I tested with caster sugar once, and it lost that lovely caramel hum.
• Self-Raising Flour (225g) – No need for baking powder—this keeps it simple and fluffy. Plain flour just gave me a sad, heavy loaf.
• Eggs (2 large) – Binds everything. No eggy taste, promise.

Want to Change It Up? Here’s How

• Egg-Free? Try 2 tbsp ground flax + 6 tbsp water (let it sit 10 min). Works, but slightly denser.
• Fruit Swap – Dried cherries, cranberries, or chopped dates all hold up well. Avoid large chunks unless you coat them in flour first—they’ll sink.
• Tea Options – Yorkshire Tea gave the best result. Avoid fruit or green teas—they mess with the flavour.

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

What Went Wrong	Why It Happens	How to Fix It
Fruit floated to the top	Didn’t soak long enough	Always soak overnight in cold tea
Bread too dry	Overbaked by 10 mins	Check at 50 mins, not just 60
Loaf didn’t rise evenly	Used plain flour by accident	Only use self-raising—not optional

HOW TO MAKE MARY BERRY’S TEA BREAD

1. Soak the fruit – In a mixing bowl, pour the cold black tea over your dried fruit. Cover and leave overnight. If you’re short on time, at least 4 hours with hot tea is the minimum—but overnight is best.
2. Preheat oven – 160°C (fan 140°C) / 320°F. Grease and line a 2 lb loaf tin with baking paper.
3. Mix the batter – Stir in the brown sugar, flour, and eggs into the soaked fruit. Don’t drain the tea—it all goes in. Mix just until combined. It’ll be thick but glossy.
4. Bake – Scrape into the tin and level it. Bake for 1 hour. A skewer should come out clean—no damp crumbs.
5. Cool – Leave in the tin for 10 minutes, then transfer to a wire rack. It firms up as it cools—don’t rush it.

TIPS FROM MY KITCHEN

• I brew two Yorkshire tea bags in one mug—stronger tea = better flavour.
• If your loaf browns too fast on top, tent it with foil after 40 mins.
• I use an old metal loaf tin—it cooks more evenly than silicone.
• A slice toasted with salted butter the next day? Absolute heaven.

STORAGE + SERVING

• Keeps: 4–5 days in an airtight tin (room temp). Gets better by day 2.
• Freezes: Beautifully. Wrap in cling film and foil—lasts up to 3 months.
• Serve with: Butter, cream cheese, or a swipe of marmalade. Strong tea essential.

FAQs – Real Query Answers

Q: Can I soak the fruit in hot tea to save time?
A: Yes, but it won’t be quite as good. Overnight in cold tea gives the best texture.

Q: Can I add nuts or spices?
A: Absolutely—chopped walnuts or ½ tsp cinnamon work well. Just don’t overload it.

Q: Why is my tea bread crumbly?
A: Most likely overbaked or too little liquid absorbed by the fruit. Soaking and timing are key.

Q: Do I need to refrigerate it?
A: Nope. Room temp in a tin is best—fridge can dry it out.

Q: Can I use gluten-free flour?
A: I tried Doves Farm GF self-raising—works fine, just a bit more fragile. Let it cool fully before slicing.

Try More Recipes:

• Mary Berry Coconut Pyramids
• Mary Berry Lavender Shortbread Biscuits
• Mary Berry Shrewsbury Biscuits Recipe
• Mary Berry Melting Moments​