Earl Grey Tea Loaf
Earl Grey Tea Loaf is an afternoon tea treat that is perfect for autumn. Some people will argue that Afternoon Tea - please note the capital letters - is an English institution and therefore has no seasons. And, of course, they’re not wrong.
But imagine a brisk autumn afternoon, a walk under a blanket of grey clouds with the scent of damp earth in your nose. Then imagine opening the door of an old-fashioned teashop to the aromas of freshly baked dough, warming spices, and the delightful fragrance of brewing tea. Are you still convinced that afternoon tea knows no seasons?
Here in England, we drink vast amounts of tea at all times of the day. We indulge in teacakes, scones, petits fours, and sandwiches whether it’s afternoon or not. But ask anyone for their favourite afternoon tea treat, and tea breads brimming with dried fruit are near the top of the list.
Back to our autumn afternoon and the welcome warmth of tea and spices. Scones, topped with jam and cream, are a delight in spring and summer, as are dainty petits fours, and tartlets filled with fruit. During autumn and winter, we often reach for heftier treats: Apple and cinnamon cake, Lincolnshire Plum Bread, Yorkshire Parkin, and Earl Grey Tea Loaf… treats that blend seasonal fruits, dried fruits, and warming spices.
Sliced Earl Grey Tea Loaf © Barry Seward | Getty Images canva.comEarl Grey Tea Loaf gets its name from Earl Grey tea, one of the world’s most famous flavoured teas. Legend has it that this exquisite tea was presented to the Second Earl Grey, who was British Prime Minister from 1830 to 1834, as a gift by a Chinese mandarin in gratitude for saving his son from drowning. Whether or not this tale is true, it certainly adds a layer of romance to the bergamot-flavoured tea that has become a staple in British households.
Now, imagine this elegant tea infused into a fruit-studded loaf - how does that sound?
Delicious, and not at all complicated, I can assure you. Soaking the fruit in orange juice and Earl Grey tea before adding the whole to your cake batter is what makes this Earl Grey Tea Loaf truly special. The bergamot’s citrusy notes give the tea bread a fragrant undertone that lifts the sweetness of the fruit and the warmth of the spices, while each bite offers a delicate hint of the tea’s floral aroma.
Earl Grey Tea and Bergamot Fruit © Ninetechno | Getty Images canva.com
Making Earl
Grey Tea Loaf
This recipe doesn’t require any special equipment. A bowl, a kitchen scale, and a loaf tin or two are all you need - along with a dose of patience, because the best tea loaves are ones where the fruit is steeped until it has absorbed all the heady flavours of tea, citrus, and spices.
I have several recipes for Earl Grey Tea Loaf. For the most part, these only differ in the quantity and composition of the dried fruit used, and whether or not they steep the fruit in just Earl Grey tea, or a mix of Earl Grey tea and orange juice.
Personally, I like a mix of orange juice and tea. I also like to add grated orange rind, and instead of just using currants and sultanas, I’m not averse to adding finely chopped dried apricots or even dried cranberries to the fruit mix.
The basic ingredients for one Earl Grey Tea Loaf are:
- 300ml / 10fl oz strong hot Earl Grey Tea
- 225g / 8oz light muscovado sugar
- Juice and zest of one orange
- 350g / 12oz mixed dried fruit (raisins, currants, apricots, figs, cranberries – whatever you have to hand and like)
- 1 large egg
- ½ tsp each of ground mixed spice and ground cinnamon (optional)
- 275g / 9 ¾ oz self-raising flour
- A splash of milk (optional)
- Butter for greasing the loaf tin
How to Make
Earl Grey Tea Loaf:
1. Dissolve the sugar in the hot tea, then add the orange juice and zest, and the chopped dried fruit. Cover the bowl and leave the contents to steep for at least two hours. Overnight is good.
2. When ready to bake, pre-heat your oven to 150°C / 130°C Fan / gas 2, and grease and line a 900g / 2lb loaf tin.
3. Add the beaten egg to the soaked fruit, then sift in the spices if using and finally the flour. Stir carefully to incorporate.
4. If the mixture seems very stiff, add a splash of milk.
5. Spoon the mix into the lined loaf tin.
6. Bake for 1 ½ - 1 ¾ hours until the loaf is firm to the touch and a skewer inserted in the middle comes out clean. I suggest checking for the last half hour.
7. Cool your Earl Grey Tea Loaf in the tin for 20 minutes, then turn out and remove the lining paper. Leave to cool completely on a wire rack.
8. Serve cut in slices with butter and enjoy!
Earl Grey Tea Loaf © bhofack2 | Getty Images canva.comA baking Earl Grey Tea Loaf fills your kitchen with a warm, inviting aroma of tea, citrus, and sweet fruit mingling into a mouthwatering symphony. It’s a reminder of the grand tea parties of the Victorian and Edwardian eras, when every detail was meticulously crafted to impress. It’s a reminder of a time when tea was not just a beverage but a symbol of refinement and social grace.
So, next time you’re looking for a way to indulge in a bit of traditional English food, why not try your hand at making this exquisite loaf? You might find that, like the Earl Grey tea itself, it offers a perfect blend of history, flavour, and a touch of the unexpected.
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For more ideas for tasty treats return from our Earl Grey Tea Loaf page to the recipes page.
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