James Martins Fruited Irish Tea Loaf Recipes

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JAMES MARTIN''S FRUITED IRISH TEA LOAF



James Martin''s fruited Irish tea loaf image

Try James Martin's delicious fruited Irish tea loaf recipes and other recipes from Red Online

Categories     baking

Time 1h40m

Yield 1-6

Number Of Ingredients 11

160 g sultanas
160 g currants
160 g raisins
50 g diced mixed candied peel
160 g demerara sugar
175 mL strong Yorkshire or Earl Grey tea
Butter, for greasing
65 g walnuts
2 eggs
75 mL double cream
300 g self-raising flour

Steps:

  • Put all the dried fruit into a bowl, add the sugar and pour over the hot tea, stir well then cover and leave overnight to infuse.
  • Preheat the oven to 170°C/gas mark 3 and lightly grease a 1kg loaf tin, then line it with baking parchment. The butter will help you to do this by making it stick. Roughly chop the walnuts, add them to the fruit and stir well.
  • Whisk together the eggs and double cream, then stir in the fruit. Sift the flour into the mixture and stir well with a large wooden spoon until it is well combined.
  • Spoon the mixture into the prepared tin and spread the top as flat as you can. Bake in the middle of the oven for 70 - -80 minutes, until the top springs back when lightly pressed. Check if the cake is cooked by inserting a clean skewer or knife into the centre - if it comes out clean, the cake is ready. If not, bake for a further 10 minutes and check once more.
  • Remove from the oven and allow to cool before removing from the tin and leaving to cool completely on a wire cooling rack. Serve in slices, buttered, on its own and or with some jam, such as strawberry.

SPICED FRUIT LOAF



Spiced fruit loaf image

A treat when freshly baked and spread with butter, then try it toasted for breakfast the next day

Provided by James Martin

Categories     Afternoon tea, Breakfast, Brunch, Treat

Time 2h40m

Yield Makes 2 x 2lb loaves, each cuts into 8 slices

Number Of Ingredients 15

450g strong white flour , plus extra for dusting
2 x 7g sachets easy-blend yeast
50g caster sugar
150ml warm milk
1 egg , beaten
50g unsalted butter , melted, plus extra for greasing
oil , for greasing
1½ tsp ground cinnamon
1 tsp ground ginger
50g dried apricot , chopped
50g dried fig , chopped
50g pitted date , chopped
50g sultana
50g glacé cherry , chopped
juice 1 orange

Steps:

  • Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
  • Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
  • Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
  • Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
  • Bake for 20 mins, then cool in the tins before turning out and slicing.

Nutrition Facts : Calories 190 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium

TEA LOAF



Tea loaf image

Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat

Provided by Esther Clark

Categories     Afternoon tea

Time 1h50m

Number Of Ingredients 8

170g sultanas
170g raisins
1 orange, zested
300ml hot strong Earl Grey or Lady Grey tea
2 medium eggs, lightly beaten
250g self-raising flour
200g light soft brown sugar
butter, for greasing, plus extra to serve

Steps:

  • 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 or ideally overnight to allow the dried fruit to soak 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, ensuring everything is well combined. 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.
  • Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

Nutrition Facts : Calories 279 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium

MY GRANDMOTHER'S FAT FREE ENGLISH TEA LOAF - BREAD



My Grandmother's Fat Free English Tea Loaf - Bread image

This is my grandmother's recipe which I have adapted slightly - my Mum also makes this regularly! There is no fat, butter or oil in this lovely, moist Tea Bread, making it a treat that can be enjoyed on a regular basis. Feel free to use your favourite tea, I often make this with Earl Grey and Lapsang Souchong. Also make sure that the fruit soaks for at least 12 hours - that's what plumps up the fruit and keeps this Tea Bread so moist. I have never felt the need to add spices, the taste of the tea and the fruit is tasty enough. This makes two loaves - they keep well in a tin or can be frozen with great success.

Provided by French Tart

Categories     Quick Breads

Time 13h

Yield 2 tea Loaves, 12 serving(s)

Number Of Ingredients 9

8 ounces raisins
8 ounces currants
8 ounces sultanas
6 ounces candied peel
8 ounces demerara sugar
8 fluid ounces hot brewed tea (such as Lapsang Souchong or Earl Grey tea)
1 large eggs or 2 medium eggs
2 tablespoons milk
1 lb self-raising flour

Steps:

  • You will need two 1 lb (450 g) loaf tins (6 x 4 x 2 1/2 inches), the bases lined with greaseproof paper (parchment).
  • The evening before you want to bake these loaves, place all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight.
  • Pre-heat the oven to gas mark 3, 325°F/170°C.
  • Beat the egg and add the milk.
  • Add the beaten egg & milk mixture to the bowl containing the fruits. Then sift in the flour, and mix them together well.
  • Now divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1 1/4 to 1 1/2 hours, or until they feel springy in the centre.
  • Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool.
  • Store in an airtight tin or cover with extra greaseproof paper and freeze. (For up to 3 months).
  • These are great sliced, toasted and served with butter as a tea-time snack.

Nutrition Facts : Calories 431.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 15.9, Sodium 507.9, Carbohydrate 104, Fiber 4, Sugar 66.3, Protein 6.4

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