Source: Tea: A Global History
Tea loaf is often served with afternoon tea. Use Yorkshire Tea for a strong flavour or Lady Grey for a more delicate taste. Serve thinly sliced, spread with a little butter.
2 teaspoons loose tea
4 ½ oz (125 g) Demerara sugar
grated rind and juice of ½ orange
11 oz (300 g) green and red raisins mixed
8 oz (225 g) self-raising flour
1 tsp cinnamon
2 medium eggs, beaten
Place the tea into a heat-proof jug or bowl and add 1½ cups (300 ml) boiling water. Allow to infuse for five minutes. Strain the tea and discard the tea leaves. Stir in the sugar and allow to dissolve. Pour the tea over the raisins in another bowl and add the orange rind and juice. Mix well then leave in a cool place for at least four hours, but preferably overnight.
Line a 1 kg loaf tin with baking parchment and preheat the oven to 1800C (3500F), gas mark 4.
Sift the flour with the cinnamon over the raisins and their liquid. Stir in the eggs and beat the mixture well. Pour into the loaf tin and bake in the oven for about one or 1 – 1 ½ hours or until a skewer comes out clean.
Allow the loaf to cool in the tin for about 10 minutes.