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