Top o’ the mornin’ to ya!
I started hunting for a recipe for a loaf that would make use of a some of the tremendous quantity of loose Earl Grey tea I have. I bought three containers of Mark T. Wendell’s tea when I found out it was the kind that Julia Child favoured and have hardly put a dent in them. I like this flavour of tea best, but tend to use the bags when I fancy a cuppa.
The recipe I found is from a book called Supper for a Song by Tamasin Day-Lewis. The dried fruit sits in brewed Earl Grey tea overnight and gets plump and infused with the particular flavour of Bergamot oranges which are used in Earl Grey tea.
A tin of Earl Grey tea.
Tea leaves and Bergamot orange rind.
Brewing the tea.
Measure the dried fruit. Very happy to have a scale in the kitchen.
Dried cherries are added.
Finish with apricots.
Measure the brown sugar too.
Pour the brewed tea over.
Let it sit overnight if you can.
The next morning.
Get the dry ingredients ready. If you made your own self-rising flour, be sure to mix the flour, baking powder and salt together well.
Add the reconstituted fruit, tea and brown sugar to the flour.
Add the beaten egg to the mixture and stir until you have dough.
Put it into a 9.25″ x 5.25″ x 2.75″ loaf pan and bake.
Can’t wait to give this a try.
Earl Grey Fruit Tea Loaf.
This was fantastic. Especially with a cup of Earl Grey tea.
Here’s the recipe:
Earl Grey Fruit Tea Loaf
(makes 1 x 900g or 2 x 450g loaves)
400g (14oz) mixed dried fruit such as Muscat raisins, unsulphured apricots chopped, cranberries, blueberries, sour cherries
120g (4oz) dark muscovado or molasses sugar (I used 3/4 cup)
300 ml (1-1/4 cups) hot Lapsang, Earl Grey or Jasmine tea (loose leaf for the best flavour)
225g (1-3/4 cups) self-raising flour (If you don’t have self-raising flour and you have a recipe that calls for it, you can make your own by combining 1 cup all purpose flour with 1 tsp. baking powder and 1/4 tsp. salt.)
1 large free range egg, beaten
Put the dried fruit and sugar in a bowl, pour over the hot tea and leave overnight or for at least 6 hours.
Stir before you go to bed and again before you use. Pre-heat the oven to 180c/Gas 4 (350°). Grease and line 2 x 450g or 1 x 900g (32oz) loaf tins.
Sift the flour over the fruit in the bowl and add the beaten egg then fold everything in together.
Spoon the mixture into the prepared tin and bake for 1 hour if it’s one loaf or 50 minutes if it’s two, before sticking a skewer in.
If the skewer comes out clean the loaf is cooked, with the bigger loaf it may take up to another 15 minutes depending on your oven.
Cool in the tin on a wire rack before turning out. Wrap in greaseproof and foil and store in a sealed container, it keeps well for a couple of weeks.