This is my mother’s recipe for tea loaf, which comes from family friends the Morleys around about the time I was born in Edinburgh 1970. The recipe uses USA 250ml cup measures, but you can use any teacup if you stick to the proportions. No large mugs.
The Nosey Chef has already covered the ins and outs of tea loaf, so refer to our previous article if tea, Patagonia and Welsh pilgrims is of interest.
Tea loaf Sheila Morley
- 1 cup of cold tea (strained if using loose tea)
- 1 cup soft brown sugar
- 1 cup currants
- 1 cup sultanas
- 2 cups self-raising flour
- 1 egg, beaten
- 1 tsp mixed spice
Place the tea, sugar, sultanas and currants in bowl and leave overnight.
Next morning mix in flour, egg and spices and cook in a greased loaf a moderate oven (160˚C) degrees for approx 1.5h hours.
This cake is best when served buttered.