Scottish Breakfast Tea Loaf
A moist, fruit-studded tea loaf made by soaking dried fruit overnight in strong Scottish Breakfast—a classic British bake with a malty, spiced depth.
The tea loaf is one of the great frugal classics of British baking, and a strong tea like Scottish Breakfast is exactly what it was made for. Soaking dried fruit overnight in the brewed tea plumps it up and infuses the whole loaf with a deep, malty fruitiness.
There is barely any fat in this bake—the moisture and richness come almost entirely from the tea-soaked fruit and a little sugar. That makes it dense, satisfying, and surprisingly wholesome, perfect sliced thick and spread with cold butter.
The malty character of Scottish Breakfast really comes through here, mingling with warm spices and the caramel notes of brown sugar. Use the tea at full strength; its boldness is what gives the loaf its distinctive grown-up depth.
Bake it a day ahead if you can. Like many fruit cakes, a tea loaf improves overnight as the flavors settle and the crumb becomes even more moist. Serve in thick slices with butter and, naturally, another cup of Scottish Breakfast.
Ingredients
- 1.5 cups strong brewed Scottish Breakfast tea, hot
- 2 cups mixed dried fruit (raisins, sultanas, currants)
- 1 cup brown sugar
- 2 cups self-raising flour
- 1 large egg, beaten
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- Butter, for serving
How to make it
- 1Pour the hot, strong tea over the dried fruit and brown sugar in a bowl. Cover and leave to soak overnight.
- 2The next day, preheat the oven to 160°C (320°F) and line a loaf tin.
- 3Stir the beaten egg into the soaked fruit, then fold in the flour, mixed spice, and cinnamon until just combined.
- 4Pour the batter into the lined tin and level the top.
- 5Bake for 60–70 minutes, until a skewer inserted in the center comes out clean.
- 6Cool in the tin for 10 minutes, then turn out onto a rack. Serve sliced and buttered.
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