Yorkshire tea loaf

A deliciously moist, fruit tea loaf recipe. The fruit is soaked overnight in Yorkshire tea. Often served on its own or with cheese.

This loaf is simplicity itself, and all you have to remember is to soak the fruit the night before you want to make it; it is very moist and it keeps well ~ it's also wonderful when toasted after a few days. It's a real comfort bake, a warm cosy tea loaf with an impeccable heritage in British tea-time baking ~ tea has often been used to soak fruit for all manner of cakes and quick breads ~ it plumps the fruit up and makes the cake moist and fragrant with a subtle tea flavour.

RECIPE

This is an old family recipe of Yorkshire Brack, or Tea Loaf, which was served cold, sliced and buttered with a fresh cup of tea. A really easy recipe to make, it contains no fat at all. My main …

Yorkshire Toasted Tea Cakes I’ve turned to something of a favourite of cookbooks of mine The Dairy Book of Home Cookery. I’ve made a number of recipes from this cook book including Cherry Cupcakes and Hot Cross Buns and now I have discovered another Yorkshire Tea Cakes. Tea cakes are a favourite of mine, particularly if I am out …

Makes 1 (8x4-inch) loaf

Delicious tea soaked dried fruits fill this soft, moist, sweet bread. Traditionally served with a spread of butter alongside afternoon tea.

An easy recipe and unlike conventional bread recipes it contains no yeast or fuss. Moist and fruity whilst remaining surprising light.

Yorkshire Tea Loaf, an English recipe on Gourmetpedia, magazine for food lovers