Why not surprise your nearest and dearest with this tasty Yorkshire Gold tea loaf? Yorkshire Gold is made with the finest tea leaves from the best growers in Kenya, Rwanda and Assam. And that’s why it’s the ideal ingredient for this delicious recipe. Perfect served with a cup of Yorkshire Gold of course!
Yorkshire Gold Tea Loaf Recipe
Makes 8 slices
Ingredients
- 3 Yorkshire Gold tea bags
- 30g sultanas
- 15g raisins
- 15g currants
- 10g dark glace cherries, chopped
- 60g butter, softened, plus a little extra for greasing
- 85g light brown sugar
- 1 medium egg, beaten
- 100g plain flour
- ¼ tsp bicarbonate of soda
- ¼ tsp mixed spice
Method
- Make a small pot of tea using 3 Yorkshire Gold tea bags and 250ml boiling water. Leave to brew for 10 minutes. Place the dried fruit in a bowl, pour over the tea and leave to soak for at least 1 hour. Drain and reserve the liquid.
- Preheat the oven to 180C, gas mark 4. Grease and line the base of a 450g loaf tin (approximately 17x10x8cm) with baking parchment. Cream together the butter and sugar until pale and fluffy. Gradually add the egg, whisking all the time until well combined.
- In a separate bowl, sift together the flour, bicarbonate of soda, mixed spice and a pinch of salt. Fold the dry ingredients into the creamed mixture but don’t over mix.
- Fold in the dried fruit and 4 tbsp (60ml) of the reserved Yorkshire Gold tea. Spoon the mixture into the prepared tin and bake in the oven for 45 minutes or until a skewer inserted in the centre of the loaf comes out clean. Remove from the tin and allow to cool.