Sticky toffee tea loaf

Celebrate National Baking Week and try Will Torrent's recipe for Sticky toffee tea loaf

Serves: 8-10


20g loose Earl Grey tea (or 2 Earl Grey tea bags)

50g pitted dates

50g soft pitted prunes

50g butter, softened

100g dark brown sugar

½ tsp vanilla extract

½ tbsp golden syrup

1 tbsp black treacle

1 medium Waitrose Columbian Blacktail Hens egg, beaten

100g self-raising flour

1 tsp bicarbonate of soda


Preheat the oven to 180ºC, gas mark 4.

1. Line a 900g loaf-tin with baking parchment. Place the tea in a jug, pour in 100ml boiling water, allow to steep for about 5 minutes then strain or remove the tea bags. Pour the tea into a pan with the dates and prunes and bring to the boil then remove from the heat and set aside to cool slightly.

2. Meanwhile, cream together the butter, sugar and vanilla using an electric whisk for 2–3 minutes then add the syrup and treacle and continue to beat for another 2–3 minutes, until pale.

3. Add the egg to the creamed mixture and gently fold in the flour.

4. Using a hand-held blender pulse the tea and fruit mixture to form a textured purée. Stir in the bicarbonate of soda, (it will fizz up) then fold this mixture into the cake mixture. 

5. Pour the cake batter into the prepared loaf tin and bake in the preheated oven for 30 minutes. Leave to cool in the tin, before turning out and slicing. Serve warm or cold with a little salted butter.