Welcome! Today, I’m sharing my Mary Berry–inspired tea loaf recipe, written by a professional chef with four years of real kitchen experience.
This is one of those comforting bakes I keep coming back to, both at home and in professional settings. It’s reliable, forgiving, and deeply satisfying in the most traditional way.
Hi, my name is Dipendra, and I like cooking food for my family and relatives. Consider I am a chef. I uploaded videos on social media.
A good tea loaf doesn’t rely on butter-heavy batters or complicated techniques. Instead, it’s all about patience, good dried fruit, and properly brewed tea.
When done right, you get a moist, gently sweet loaf that slices beautifully and tastes even better the next day.
What Is Mary Berry’s Tea Loaf?
Mary Berry’s tea loaf is a traditional British fruit loaf made by soaking dried fruit in strong tea before baking.
This soaking method softens the fruit, infuses flavour, and creates a naturally moist cake without needing extra fat.
The approach popularised by Mary Berry emphasises simplicity. Everything is mixed by hand, there’s no creaming or whisking, and the loaf bakes slowly at a low temperature.
From a chef’s point of view, it’s a perfect example of how technique matters more than complexity.
Why This Tea Loaf Recipe Always Works
From my experience, this tea loaf works because it respects the ingredients. The tea does the heavy lifting by hydrating the fruit and adding depth.
The brown sugar supports moisture and flavour, while the egg binds everything just enough without making the loaf heavy.
It’s also incredibly forgiving. Slight variations in fruit mix or tea choice won’t ruin the bake, which is why I often recommend this recipe to beginners and confident bakers alike.
Equipment Needed
| Amount | Equipment Name | Notes |
|---|---|---|
| 1 | Loaf tin (900g / 2lb) | Metal tins give even heat |
| 1 | Large mixing bowl | Big enough for easy stirring |
| 1 | Measuring jug | For brewing the tea |
| 1 | Wooden spoon | Prevents overmixing |
| 1 | Fine grater | For lemon zest |
| 1 | Baking parchment | Helps lift loaf cleanly |
| 1 | Wire cooling rack | Stops soggy bottoms |
Ingredients
The ingredients are the key to the food; if everything is right, that’s when it becomes delicious.
| Amount | Ingredient | Notes |
|---|---|---|
| 300 g | Mixed dried fruit | Raisins, sultanas, currants |
| 300 ml | Strong hot tea | Earl Grey or black tea |
| 225 g | Light brown sugar | Adds moisture |
| 275 g | Self-raising flour | Don’t overmix |
| 1 | Large egg | Room temperature |
| Zest of 1 | Lemon | Optional but brightens flavour |
| — | Butter | For greasing and serving |
How to Make Mary Berry–Style Tea Loaf
Step 1
I start by placing the dried fruit and brown sugar into a large bowl. I pour over the freshly brewed hot tea, stir well, then cover the bowl.
Ideally, I leave this overnight so the fruit fully absorbs the liquid. If I’m short on time, I allow at least one to two hours.
Step 2
Once the fruit looks plump and glossy, I preheat the oven to 150°C (130°C fan). I line my loaf tin with baking parchment, making sure it comes up the sides for easy removal later.
Step 3
I add the egg directly into the soaked fruit mixture and stir gently. I don’t drain off any remaining tea. That extra liquid is what keeps the loaf soft during baking.
Step 4
Next, I add the self-raising flour and lemon zest. Using a wooden spoon, I fold everything together slowly. I stop as soon as the flour disappears. From experience, overmixing at this stage leads to a heavy loaf.
Step 5
I spoon the batter into the prepared tin and gently level the top. I avoid tapping the tin hard, just a light shake to settle the mixture evenly.
Step 6
The loaf goes into the oven for 1 hour 30 minutes to 1 hour 45 minutes. I check it after about 1 hour and 15 minutes. If the top is browning too quickly, I loosely cover it with foil.
Step 7
When the loaf is risen, firm to the touch, and a skewer comes out clean, I remove it from the oven. I let it cool in the tin for 10 minutes, then lift it onto a wire rack to cool completely.
How to Serve Tea Loaf
I usually slice this loaf fairly thick. It’s lovely served plain, but a little butter melting into a warm slice is classic for a reason. In my kitchen, it’s most often served mid-afternoon with tea, though it also works well as a simple breakfast slice.
Nutrition Information
- Calories: 230 kcal
- Carbohydrates: 50 g
- Protein: 4 g
- Fat: 1.5 g
- Fibre: 3 g
- Sugar: 30 g
Chef Tips From My Own Experience
After years of baking tea loaves, I’ve learned that strong tea matters more than people think. Weak tea gives a flat flavour.
I also avoid rushing the soaking step whenever possible. Letting the loaf cool fully before slicing makes a noticeable difference, too. It’s tempting to cut in early, but patience always pays off here.
Storage and Make-Ahead Advice
I wrap the completely cooled loaf in parchment and then foil. It keeps well at room temperature for up to five days, and honestly, it’s often best on day two.
For longer storage, I slice the loaf and freeze it. The slices defrost quickly and retain their texture very well.
Mary Berry Tea Loaf Recipe
Equipment
- 1 Loaf tin (900g / 2lb) Metal tin works best
- 1 Large mixing bowl For soaking and mixing
- 1 Measuring jug To brew strong tea
- 1 Wooden spoon Prevents overmixing
- 1 Fine grater For lemon zest
- 1 Baking parchment For lining the tin
- 1 Wire cooling rack Helps loaf cool evenly
Ingredients
- 300 g Mixed dried fruit Raisins sultanas, currants
- 300 ml Strong hot tea Earl Grey or black tea
- 225 g Light brown sugar Soft brown sugar
- 275 g Self-raising flour Do not overmix
- 1 large Egg Beaten
- 1 tsp Lemon zest Optional but recommended
- — — Butter For greasing and serving
Instructions
Step 1
- I place the dried fruit and brown sugar into a large bowl. I pour over the hot tea, stir well, cover, and leave it to soak overnight. If I’m short on time, I let it soak for at least one to two hours until the fruit looks plump.
Step 2
- I preheat the oven to 150°C (130°C fan). I line a 900g loaf tin with baking parchment, making sure the paper comes up the sides.
Step 3
- I add the beaten egg to the soaked fruit mixture and stir gently. I don’t drain off any leftover tea, as this keeps the loaf moist.
Step 4
- I add the self-raising flour and lemon zest, then fold everything together slowly with a wooden spoon until just combined.
Step 5
- I spoon the mixture into the prepared tin and lightly level the top without pressing it down.
Step 6
- I bake the loaf for 1 hour 30 to 1 hour 45 minutes, checking after 1 hour 15 minutes. If the top browns too quickly, I loosely cover it with foil.
Step 7
- Once baked, I leave the loaf in the tin for 10 minutes, then lift it out and let it cool completely on a wire rack before slicing.
Notes
FAQs:-
Why does the tea loaf need to soak overnight?
Soaking the dried fruit overnight lets it absorb the tea fully, making the loaf moist and soft instead of dry.
Can I use any tea for Mary Berry’s tea loaf?
Yes, most black teas work well. Earl Grey adds a light citrus flavour, while regular breakfast tea gives a classic taste.
Why is my tea loaf dry?
The tea loaf usually turns dry if the fruit wasn’t soaked long enough or the loaf was baked for too long.
Should the tea loaf be buttered?
It’s optional. Tea loaf is delicious on its own, but many people enjoy it with a thin spread of butter.
How long does Mary Berry’s tea loaf keep?
When wrapped well, it keeps at room temperature for up to five days and often tastes better the next day.
Final Thoughts
I’ve baked many variations of tea loaf over the years, but this version remains one of my favourites. It’s calm, traditional baking at its best.
The ingredients are simple, the method is reliable, and the result is always comforting. I love how this loaf fits so easily into everyday life, whether it’s for a quiet afternoon or something homemade to share.
Read More:- Mary Berry Chicken Pasta Bake Recipe
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