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Tea loaf


  • Preheat oven to 180°C fan forced (200°C normal).
  • Put 125 gm butter with the sugar, currants, sultanas, cold water and mixed spice in a heavy-bottomed pot. Bring to the boil, turn the heat down and gently cook until the butter melts. Remove from the heat and set aside to completely cool.
  • Then add the salt and flour. Mix well using a wooden spoon.
  • Brush the base of a loaf tin with melted butter and line with baking paper. Then spoon in the dough, spread it out into the corners and cook in the oven for about 1 hour, until a skewer comes out clean. Cool on a rack before turning out.
  • Slice and serve warm with good butter on the side.
  • from "Book of Baking" by Sue Lawrence


  • 125+ gm unsalted butter
  • 150 gm brown sugar
  • 150 gm currants
  • 150 gm sultanas
  • 1 cup cold water
  • 2 tspn mixed spice
  • a pinch of salt
  • 225 gm self-raising flour, sifted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm