Fruity Fruit Tea Teabread Recipes

Steps:

• Use separate small bowl, Mix 1 cup hot water and teabags, and leave to soak for few minutes. Once you obtained your strong rich tea, remove Tea Bags. Pour dried fruits, mixed spice and honey into your tea and soak for a 1 hour or until your fruits are swollen.
• Them mix all your remaining dry ingredients, flour and baking powder, in a bigger bowl. Pour your swollen sweat spicy fruity tea mixture into your dry ingredients and mix thoroughly.
• Preheat your oven at 180 degrees. Pour your dough into 2 greased deep loaf pans.
• Bake at 180 degrees for 55 to 60 minutes or until the cake top is slightly cracked and brownish. Leave your bread for a few minutes, to cool it. Serve with butter as desired.

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.

Steps:

• Sift the flour and salt into a bowl, and rub in the butter.
• Stir in the yeast, spices, sugar, fruit and nuts.
• Add the milk and mix to a dough.
• Turn out onto a floured work surface.
• Knead lightly for 5-10 minutes.
• Cut into 2 equal-sized pieces.
• Shape to fit two 1-pound loaf tins.
• Place in greased loaf tins.
• Cover with oiled polyethylene and leave to rise in a warm place until doubled in size.
• Bake at 425°F for 30-40 minutes.
• Brush with honey to glaze.

Steps:

• Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. Cover with cling film, then leave for at least 4 hrs or better still overnight.
• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 2lb loaf tin. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. Carefully stir through the fruit mixture. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Sprinkle all over with a thick layer of demerara sugar.
• Bake for 1 hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.