Across the British Isles, tea loaf goes by many names. In Scotland, it’s called Jock’s Loaf, in Ireland, Barm Brack, and in Wales, Bara Brith. In England, we simply call it Tea Loaf.
Both Bara Brith and Barm Brack translate to “speckled bread,” thanks to the fruit scattered through the dough. Back in Saxon times, it was made with yeast and fermented liquid, hence the “bread” connection. Over the centuries, as sugar and dried fruits became more accessible, the recipe evolved. By the 1900s, self-raising flour revolutionised baking, removing the need for yeast, and tea loaf as we know it today was born, a dense, fruity delight that's perfect with a brew.
If you’re anything like me, you love a good fruit-based bake. So imagine my surprise when I realised I’d never made tea loaf before. That changed quickly. This recipe is not only delicious, but it’s also delightfully easy, with everything going into one bowl, saving you precious washing-up time.
You can enjoy tea loaf as it is, or with a smear of butter. But for a cheeky post-swim treat, try it with rum butter. The spices in the loaf and the boozy butter are a match made in heaven. Trust me, your taste buds will thank you!
Ingredients
- 200g raisins
- 240ml black tea (or your tea of choice)
- 70g brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 tsp mixed spice
- 1 tsp ground ginger
- 80g butter (gently melted)
- 250g self-raising flour
- ½ tsp salt
Method
- Preheat your oven: This is a slow bake, so set it to 170°C.
- Soak the raisins: Let them steep in the tea until they look nice and plump.
- Melt the butter: Do this gently while the raisins soak.
- Mix it up: Once the raisins and butter have cooled to room temperature, add all the ingredients to a bowl and mix well. (Yes, it will look wetter than you might expect, but don’t panic.)
- Prepare your tin: Line a loaf tin with greaseproof paper for easy removal later.
- Bake: Pour the mixture into your prepared tin and bake for 50–60 minutes. To check if it’s ready, insert a skewer, and if it comes out clean, you’re good to go.
- Cool and enjoy: Patience is key, let the loaf cool completely before slicing.
This tea loaf is perfect to bake before a swim and makes an ideal post-swim snack on a crisp morning. Imagine tucking into a slice, cosy and warm in your Changing Tube, while everyone else struggles with towels and robes. It’s the ultimate treat for any wild swimmer, or anyone who loves a good bake.
Enjoy every bite!
