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Mary Berry Tea Loaf Recipe

Mary Berry Tea Loaf Recipe

This Mary Berry–style tea loaf is a classic British bake made with tea-soaked dried fruit. It’s moist, gently sweet, and incredibly easy to make with simple pantry ingredients. I love how it tastes even better the next day, especially with a little butter.
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Prep Time 10 minutes
Cook Time 1 hour 40 minutes
10 minutes
Total Time 2 hours
Servings: 4 People
Course: Dessert, Fried Snacks, Tea Time Cake
Cuisine: British, English
Calories: 200
Ingredients Equipment Method Notes

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

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

Method
 

Step 1
  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.
    Mary Berry Tea Loaf Recipe
Step 2
  1. 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.
    Mary Berry Tea Loaf Recipe
Step 3
  1. 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.
    Mary Berry Tea Loaf Recipe
Step 4
  1. I add the self-raising flour and lemon zest, then fold everything together slowly with a wooden spoon until just combined.
    Mary Berry Tea Loaf Recipe
Step 5
  1. I spoon the mixture into the prepared tin and lightly level the top without pressing it down.
    Mary Berry Tea Loaf Recipe
Step 6
  1. 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.
    Mary Berry Tea Loaf Recipe
Step 7
  1. 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.
    Mary Berry Tea Loaf Recipe

Notes

I’ve found this tea loaf tastes even better the next day once the flavours settle. I usually slice it thick and enjoy it plain or with a little butter. It keeps well for up to five days wrapped in parchment and foil, and it also freezes beautifully in slices.