Overnight Tea Loaf

Overnight Tea Loaf Recipe

As baked by Mr C at the Pudsey & West Leeds CCC Event on Thursday 22 March 2012


12oz mixed fruit (dried apricots with sultanas and raisins are a nice mix, dried dates too, cherries go a bit sticky)

4oz sugar – mix of demerara and dark muscovado

3/4 cup of cold tea

8oz self raising flour

1 egg


Put the fruit, sugar and tea in a bowl and  leave to stand overnight.

Add the beaten egg and flour and mix well.

Pour the mixture into a 2lb loaf tin (I use pre-cut loaf tin liners to ensure the cake doesn’t stick)

Bake at 200 degrees/180 fan for 1 hour.

Slice and serve on it’s own or with butter and cheese.


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