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Picnic Fruit Tea Loaf

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Equipment: 2lb (1kg) Loaf tin, lined


12oz (375g) Dried mixed fruit (including candid peel)

8oz (250g) Demerara sugar

½ pint (300ml) Hot tea

10oz (300g) Self raising flour

1 Free range egg


1. In a large bowl add the dried fruit and sugar. Pour over the hot tea and stir until the sugar has dissolved.

2. Cover the bowl and leave to stand for at least 8 hours.

3. Line the loaf tine with parchment paper or a loaf tin liner.

4. Pre-heat the oven to 150°C/Gas mark 2.

5. Give the fruit and tea mixture a stir to loosen up the fruit. Add the flour and combine well before adding the egg. Stir until everything is mixed together.

6. Spoon into the prepared tin and level the top.

7. Bake for 1½ hours until a skewer inserted into it comes out clean.

8. Leave to cool in the tin.