Mary Berry Tea Loaf Recipe

Name: Mary Berry Tea Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 300g mixed dried fruit (raisins, sultanas, currants); 250ml strong hot black tea; 100g soft light brown sugar; 1 large egg, beaten; 2 tbsp marmalade or apricot jam (optional, for extra moisture); 225g self-raising flour; 1 tsp mixed spice; 1/2 tsp ground cinnamon (optional); 1/4 tsp fine salt; Butter or non-stick spray, for greasing; Baking parchment, for lining the tin

This classic tea loaf is a gently spiced, fruit-packed loaf cake made with dried fruit soaked in hot tea until plump and glossy. The crumb is moist and close-textured, with a deep caramel sweetness from brown sugar and a lovely chew from the fruit. It is an easy, stir-together bake with no mixer needed. Allow about 1 hour 15 minutes from mixing to cooling, plus at least 6 hours (or overnight) for soaking the fruit.

Ingredients

For the fruit soak

300g mixed dried fruit (raisins, sultanas, currants)
250ml strong hot black tea (English Breakfast works well)
100g soft light brown sugar

For the tea loaf batter

1 large egg, beaten
225g self-raising flour
1 tsp mixed spice
1/4 tsp fine salt
1/2 tsp ground cinnamon (optional, but lovely)

Optional finish

2 tbsp marmalade or apricot jam (stir into the batter for extra moisture, or warm and brush on top for shine)
Butter, for serving

How to Make Mary Berry Tea Loaf

Soak the fruit: Tip the mixed dried fruit into a large bowl. Pour over the hot tea, add the brown sugar, and stir well. Cover and leave at room temperature for at least 6 hours, or overnight, until the fruit is plump and most of the liquid has been absorbed.
Prepare the oven: Preheat the oven to 180°C or 160°C fan (350°F). Grease a 900g (2lb) loaf tin and line the base and long sides with baking parchment so you can lift the loaf out easily.
Start the batter: Stir the soaked fruit mixture to loosen it. Add the beaten egg and, if you like, 2 tablespoons of marmalade or apricot jam for an extra moist crumb. Mix until evenly combined.
Add the dry ingredients: Sprinkle over the self-raising flour, mixed spice, salt, and cinnamon (if using). Fold gently with a spatula or wooden spoon until you can no longer see dry flour. The mixture will be thick.
Fill the tin: Spoon the mixture into the prepared loaf tin and level the top. Give the tin a gentle tap on the counter to settle the batter into the corners.
Bake: Bake for 55 to 65 minutes, until the loaf is well risen and a skewer inserted into the centre comes out clean or with a few moist crumbs (but no wet batter). If the top is browning too quickly, cover loosely with foil for the final 15 to 20 minutes.
Cool: Leave the loaf in the tin for 10 minutes, then lift out using the parchment and cool completely on a wire rack. Cooling fully makes slicing much easier and stops the loaf from crumbling.
Finish and serve: For a classic bakery-style shine, warm 1 to 2 tablespoons of marmalade or apricot jam and brush over the top while the loaf is still slightly warm. Slice thickly and serve plain or spread with butter.

Tips

Why is my tea loaf dry?

Dry tea loaf is almost always down to under-soaked fruit or overbaking. Make sure the fruit has had enough time to soften and drink in the tea, then start checking the loaf at 55 minutes and tent with foil if the crust is getting dark.

Can I speed up the soaking step?

If you are in a hurry, use boiling hot tea and soak for 2 to 3 hours, stirring once or twice. Overnight is best for the softest fruit and the most even texture, but a shorter soak will still give a good loaf.

How do I stop the top from cracking too much?

A little crack is normal with loaf cakes. To keep it neat, level the batter well, bake on the middle shelf, and avoid running the oven too hot. If your oven is aggressive, bake at 170°C (150°C fan) and add a few extra minutes.

How do I get clean slices without crumbling?

Cool the loaf completely, then slice with a serrated bread knife using gentle sawing motions. For extra tidy slices, wrap and rest the loaf overnight; it cuts even better the next day.

Can I change the fruit or add extras?

Yes. Keep the total dried fruit weight at 300g, and swap in chopped apricots, dates, or dried cranberries. A small handful of chopped walnuts or pecans is also delicious, but keep it modest so the loaf still holds together well.

Serving Suggestions

Spread with salted butter and serve with a strong cup of tea.
Add a thin layer of marmalade for a sharper, citrusy bite.
Serve alongside a slice of mature cheddar for a classic sweet-savoury pairing.
Toast slices lightly, then butter while warm.

Storage

Room temperature

Wrap the cooled loaf in baking parchment, then foil, and keep in an airtight container for up to 4 days. The flavour often improves after the first day as the fruit and spice settle in.

Refrigerator

You can refrigerate it for up to 7 days, but the crumb can firm up. Bring slices back to room temperature before serving, or toast lightly to refresh.

Freezing

Freeze the loaf (whole or sliced) for up to 3 months. Wrap tightly in parchment and foil, then seal in a freezer bag. Thaw at room temperature, still wrapped, to prevent condensation making the surface sticky.

Nutrition

Calories: 220 kcal
Carbohydrates: 49 g
Protein: 4 g
Fat: 2 g
Saturated fat: 0.5 g
Sodium: 180 mg

Disclaimer: Nutrition values are estimates and will vary based on the exact ingredients and brands used.

FAQs

Do I have to soak the fruit overnight for tea loaf?

Overnight gives the softest fruit and the most even, moist crumb, but you do not have to. Aim for at least 6 hours if possible. If you are short on time, use very hot tea and soak for 2–3 hours, stirring once or twice.

What is the best tea to use for a tea loaf?

A strong black tea (like English Breakfast or Assam) gives the most classic flavour. Earl Grey works too and adds a gentle citrus note. Avoid delicate green teas, which can taste lost once baked.

Why did my tea loaf sink in the middle?

This usually happens if the loaf is underbaked, the oven door is opened too early, or the fruit mixture was still very wet. Bake until a skewer comes out clean and keep the door closed for at least the first 45–50 minutes.

Can I freeze tea loaf and does it still stay moist?

Yes. Tea loaf freezes very well and stays moist, especially if you freeze it soon after it has fully cooled. Wrap tightly and freeze for up to 3 months. Thaw at room temperature while still wrapped.