Mary Berrys Orange Tea Bread Recipes

MARY BERRY'S ORANGE TEA BREAD

Steps:

• 1 Combine the currants, golden raisins, candied orange peel, brown sugar and orange zest in a mixing bowl, then pour in the hot tea
• 2 Stir well, and cover with a plate to keep the heat in
• 3 Let the mixture stand (macerate) overnight
• 4 Preheat the oven to 300 degrees
• 5 Grease an 8-inch round cake pan and line the bottom with parchment paper
• 6 Add the flour, baking powder and egg to the soaked fruit mixture, stirring to form a very thick batter
• 7 Scrape the batter into the cake pan, smooth the top and bake (middle rack) for about an hour, or until the tea bread is nicely browned and has slightly pulled away from the sides of the pan
• 8 A skewer or cake tester inserted into the center should come out clean
• 9 Invert the bread onto a wire rack so you can discard its parchment paper, then turn it right side up on the rack
• 10 Cool until barely warm, or room temperature, before cutting into wedges for serving

TEA LOAF

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.