I’ll be honest—my first attempt at Mary Berry’s Sultana Tea Loaf was a total disaster. Picture a soggy-bottomed, sunken-centred mess that looked more like a fruit swamp than a loaf cake. The culprit? Impatience. Soaking the fruit for “a cheeky four hours” while I cleaned the kitchen didn’t cut it. Turns out “overnight” actually means overnight. Who knew?
But I wasn’t ready to give up. I had a vision: a soft, tea-scented slice slathered in salted butter, paired with a hot cuppa on a grey, drizzly afternoon. So I regrouped. I soaked the fruit properly this time, lined the tin (a lesson learned the hard way), and lowered the oven temp for a gentler bake.
And finally—it worked. A soft, fragrant loaf with no sunken cranberries and not a soggy crumb in sight. Let me show you how I fixed it.
Why This Tea Loaf Just Works
This recipe succeeds because of one key thing: time. Soaking the fruit overnight doesn’t just plump it up—it lets the Earl Grey infuse everything with a subtle, comforting floral note that carries through the entire loaf.
You’ll also notice there’s no butter or oil. Sounds odd, but the soaked fruit brings all the moisture you need. And the light muscovado sugar? That stuff is gold. It adds a mellow, toffee-like sweetness that white sugar just can’t match.
Ingredients & Why They Matter
- Sultanas – Sweet, chewy, and rich. I once tried golden raisins—too bland.
- Dried Cranberries – Add a tart bite that balances the richness. Dates also work, but make it sweeter.
- Strong Earl Grey Tea – The soul of the loaf. Use it fresh. Stale tea = flat flavour.
- Self-Raising Flour – Keeps it simple, no extra baking powder needed.
- Light Muscovado Sugar – Brings depth and moisture. Dark muscovado was too intense for me.
- Egg – Just one, but essential for binding. Skip it and you’ll end up with crumbly sadness.
Smart Ingredient Swaps That Work
- No Earl Grey? Try English Breakfast or Chai for a twist. Skip fruit or herbal teas—they lack body.
- No Cranberries? Dried apricots or mixed peel are good subs. Stick to 175g max or it throws off the balance.
- Egg-Free? Use 1 tbsp ground flax + 3 tbsp water (let it sit for 10 mins). Slightly denser but holds well.
- Gluten-Free? A 1:1 GF flour blend worked for me. A bit more crumbly, but still moist and sliceable.
Mistakes I Made (So You Don’t Have To)
| What Went Wrong | Why It Happened | How to Fix It |
|---|---|---|
| Fruit sank to bottom | Didn’t soak long enough | Soak for at least 8 hours |
| Loaf too wet in middle | Excess tea left in fruit or underbaked | Gently squeeze excess tea from fruit |
| Crust too dark | Oven too hot or wrong rack | Bake lower in oven, cover with foil if needed |
| Stuck to the tin | Tin wasn’t properly lined | Grease well and use baking parchment |
How to Make It: Step-by-Step
1. Soak the Fruit
Combine 175g sultanas and 175g dried cranberries with 300ml hot Earl Grey tea. Cover and leave overnight until the fruit is plump and most of the tea is absorbed.
2. Prep the Tin
Grease a 900g loaf tin and line it with baking paper. Preheat the oven to 160°C (140°C fan).
3. Mix the Batter
Stir the soaked fruit into 275g self-raising flour, 225g light muscovado sugar, and 1 beaten egg. Mix until just combined—don’t overmix.
4. Bake
Spoon into the prepared tin and level the top. Bake for 1 hour 40 minutes, or until a skewer comes out mostly clean and the top feels firm.
5. Cool & Serve
Cool in the tin for 10 minutes, then lift out onto a wire rack. Let it cool completely before slicing. Serve with butter. Or cheese. Or both.
Tips from My Kitchen
-
No-Fuss Tin Lining
I use a single long strip of baking parchment to line the loaf tin—it acts like a sling, making it super easy to lift the loaf out without any hassle. -
Watch the Browning
If the top starts to brown too quickly during baking, loosely cover it with foil halfway through to prevent burning. -
Tin Talk: Metal vs Ceramic
I’ve tested both, and metal loaf tins win for a crisp, golden crust. Ceramic tins bake more gently, resulting in a softer finish. -
Add a Sweet Crunch
Sprinkling a little Demerara sugar on top before baking adds a gorgeous golden crunch—totally optional, but highly recommended.
Storage & Serving
-
How Long It Lasts
This loaf stays fresh for 5–6 days when stored in an airtight tin at room temperature. -
Freezer-Friendly
It freezes beautifully. Slice it up, wrap individual pieces in cling film, and store them in the freezer. Just thaw at room temperature or warm in a toaster for a quick treat. -
Serving Suggestions
Best enjoyed with a thick smear of salted butter and a cup of strong tea. And if you’re feeling adventurous—try it with a slice of sharp cheddar. Trust me.
Frequently Asked Questions
Q: Can I use a different tea instead of Earl Grey?
A: Yes! Just make sure it’s a strong brew. English Breakfast and Chai work well. Avoid herbal or fruity teas—they’re too subtle for this loaf.
Q: Why is there no butter or oil? Won’t the loaf be dry?
A: It seems odd, but the soaked fruit adds all the moisture needed. The result is a surprisingly rich, soft loaf—no added fat required.
Q: Can I bake this in a round tin?
A: You can, though it will cook faster and won’t slice like a traditional loaf. Start checking for doneness after about an hour.
Q: Do I need to drain the fruit after soaking?
A: If there’s still a little tea left in the bowl, drain it off. But usually, the fruit absorbs most of the liquid if soaked overnight.
Q: Is it normal for the loaf to crack on top?
A: Yes! That crack down the middle is a good sign—it means the centre has risen nicely during baking. It’s part of the loaf’s rustic charm.
