Earl Grey and lemon teabread

    1 hour 25 min

    The surprise addition of Earl Grey tea with a touch of lemon makes a moist, fruity loaf.

    8 people made this

    Serves: 10 

    • 250 g (9 oz) soft brown sugar
    • 175 g (6 oz) sultanas
    • 50 g (1¾ oz) chopped mixed peel
    • 1 teaspoon finely grated lemon zest
    • 300 ml (10 fl oz) cold, strong Earl Grey tea
    • 1 egg, beaten
    • 300 g (10½ oz) self-raising white flour
    • To serve: low-fat cream cheese, low-fat spread or half-fat butter, optional

    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. Mix together the sugar, sultanas, mixed peel, lemon zest and cold tea in a large bowl, cover it with cling film and leave to soak in a cool place for 6 hours, or overnight.
    2. When you are ready to make the teabread, heat the oven to 160°C (325°F, gas mark 3). Line a loaf tin measuring 22 × 11 × 6 cm (8½ × 4¼ × 2½ in) with baking paper.
    3. Stir the egg and flour into the fruit mixture, beating thoroughly, then pour it into the tin and smooth the surface. Bake for 1 hour 15 minutes, or until the loaf has risen, is firm and a skewer inserted in the centre comes out clean.
    4. Leave the loaf in the tin on a wire rack for 2 hours-2 hours 30 minutes to cool completely.
    5. When the loaf is cool, turn it out of the tin, remove the lining paper, then wrap it in greaseproof paper and store in an airtight container for at least one day before slicing. Serve the teabread plain or with your favourite low-fat spread.
    6. Variation: you can use any other distinctive tea for this loaf, including fruit tea.

    Total Time

    10 minutes, plus 6 hours, or overnight, soaking, 2 hours 30 minutes cooling and 24 hours maturing

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    Reviews in English (1)


    The quantities shown made 3 loaves and the smell from the soaking and the baking was fatastic. Took a little longer to bake but was well worth the wait.  -  14 Mar 2011