Yorkshire Tea, Tea Cosies and
Yorkshire Tea Fruit Loaf for Afternoon Tea
Yorkshire Tea Loaf with Mixed Spice, Cherries and Raisins
- 200g raisins
- 75g currants
- 75g glacé cherries
- 425ml freshly made Yorkshire tea or 425 ml tea, of your choice
- 75g soft brown sugar
- 2 eggs
- 1 teaspoon mixed spice
- 270g self raising flour
- Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea; cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
- The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
- Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
- Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.
- Add the eggs and mix well until evenly combined.
- Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
- Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
- Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.