Breakfast tea loaf

Makes: 1 Prepare & Cook:


  • 100g raisins
  • 100g sultanas
  • 2 spinneysFOOD English Breakfast Tea Bags
  • 150g butter, softened
  • 4 spinneysFOOD Free Range Eggs
  • 200g spinneysFOOD Self-Raising Flour
  • 50g soft brown sugar
  • 2 tsp mixed spice
  • 3 tbsp spinneysFOOD Honey
  • 100g glacé cherries, halved
  • 50g pecans, roughly chopped
  • marmalade, to serve (optional)
  • ricotta or butter, to serve (optional)


  1. Put the raisins, sultanas and tea bags in a heatproof bowl. Pour over enough boiling water to cover then leave to soak for 30 minutes.
  2. Preheat the oven to 180°C, gas mark 4. Line a 1.5-litre loaf tin with baking paper.
  3. In a bowl, beat the butter, eggs, flour, sugar, mixed spice, honey and a pinch of salt together until smooth. Drain the soaked fruit (discard the tea bags) and stir into the batter with the cherries and pecans.
  4. Pour into the tin. Bake for 45-50 minutes, covering with foil if necessary, until a skewer inserted into the centre comes out clean.
  5. Leave the loaf to cool in the tin for 10 minutes then invert onto a wire rack to cool completely. Slice and serve with marmalade and ricotta or butter, if you like.

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