Jess's Pukka Tea Bread
The best tea breads are made when the fruit has been soaked overnight. This recipe is no exception. Jess Elliman used a special tea - and the result was a second place at Penrith Show. Thanks Jess, for sharing your recipe with us - and for using our eggs!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Servings: 10
Ingredients
- 170 g sultanas
- 170 g raisins
- 1 zest of orange
- 300 ml Pukka Peace Tea
- 2 medium free range eggs - Laid With Love
- 250 g self raising flour
- 200 g light soft brown sugar
- 1 tsp butter (for greasing)
Instructions
- Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours - but ideally double that by soaking overnight to allow the dried fruit to take up all the liquid.
- Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin.
- Add the eggs, flour and sugar to the soaked fruit, and mix well.
- Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch.
- Leave to cool in the tin for 15 mins before transferring to a wire rack.
Notes
