I can’t quite believe it’s October tomorrow – 2017 has flown by and autumn is now officially in full swing. Baking is a huge passion of mine and September/October is when I’m at my peak sitting-on-the-floor-watching-the-oven stage as the flavours and scents associated with this time of year are my favourites.
To kick off this years autumnal bakes I wanted to start off with a simple tea loaf – an all-in-one bake that takes just 15 minutes to prep and around an hour to cook.
- 200g dried fruit
- 250ml Yorkshire Tea
- 3 tablespoons treacle
- 1 teaspoon ground ginger or mixed spice
- 1 medium egg
- 150g light brown sugar
- 250g self-raising flour
Preheat your oven to 180 degrees, mine is fan assisted so you may need to adjust this based on your oven. Line the bottom of a loaf tin with grease-proof paper and grease the sides of the tin using a little bit of butter.
The great thing about a tea loaf is that you can throw everything into the mixing bowl in one go. Weigh out of all your ingredients and combine in a large mixing bowl. I use an electric hand mixer because if you think this gal can afford a Kitchen Aid, think again. My mixer always does a good job (and was a steal at just £10!) and is proof you don’t need super fancy equipment to achieve a great bake.
For the 250ml of Yorkshire Tea I used two tea bags to make it super strong – if you prefer a more subtle flavour then just use one teabag, or if you fancy mixing things up by using a fruity tea then I highly recommend Morrisons new sweet apple and maple tea – it’s delicious!
Top tip: if you’re finding you can’t get the right measure of treacle as most of it keeps sticking to a spoon, use that age old trick of popping the tablespoon in boiling water first. Once the spoon is hot, dry it off and when you measure out the treacle it’ll fall right off the spoon.
Once the mixture is fully combined, pour it into your greased loaf tin and pop in the oven. The teaf loaf usually takes between 1 hour and 1 hour 20 minutes to bake so be sure to keep an eye on it from the 50/55 minute mark just in case. If it’s starting to brown too quickly on top, fashion a little foil cover for it.
Once baked, leave to cool on the side for 5/10 minutes and then you should be able to remove it from the loaf tin with ease. Enjoy warm or cover and enjoy when cool as an afternoon treat!