Black tea bread

Name: Black tea bread
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: 8 servings
Ingredients: 175 g Currant

A classic, moist fruit loaf infused with tea-soaked currants and raisins. Perfectly balanced in sweetness and texture, this comforting bake is best enjoyed sliced thickly with a spread of butter and a cup of tea.

4.6

(16)

Updated : 29 October, 2025

Easy

More than 1 hour.

Ingredients

175 grams

Currant

175 grams

Raisins

300 milliliters

Black tea

275 grams

Self-raising flour

225 grams

Brown sugar

1

Eggs

as needed

Butter

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Place the currants and raisins in a bowl, pour over the hot tea, stir, cover, and leave to soak overnight to allow the liquid to absorb fully.

Step 2

Preheat the oven to 150C. Grease a 900g/2lb loaf tin and line it with non-stick baking paper.

Step 3

Add the flour, sugar, and egg to the soaked fruit bowl (it’s fine if there’s a little extra liquid) and mix thoroughly until well combined.

Step 4

Spoon the mixture into the prepared tin and smooth the top. Bake for 1¾ hours, or until the cake has risen and feels just firm to the touch, checking after 1¼ hours to monitor progress.

Step 5

Allow the cake to cool in the tin for about 10 minutes, then turn it out and remove the paper. Cut into thick slices and serve spread with butter for a simple, delicious treat.