Today’s recipe for Royal Tea Bread is an extra Coronation recipe that I’ve slipped in, just in time for any weekend baking!
AD: Gifted Burleigh Pottery Regal Peacock for Recipe Creation
A Recipe from Buckingham Palace
Today’s recipe for Royal Tea Bread is an extra Coronation recipe that I’ve slipped in, just in time for any weekend baking!
It’s a recipe that comes from the book, Royal Teas – Seasonal Recipes from Buckingham Palace, and is a recipe that I have made countless times.
Just in time for the weekend, and my Sunday Tea Tray Supper, as well as for any Coronation Street Party planning you may be working on too.
The recipe is like all tea breads, it’s fat free, and it uses hot tea to soak the fruit, before baking. The original recipe suggests you brush honey over the top when it’s baked, I don’t tend to do that, but you can of course.
The tea used to soak the mixed fruit is Earl Grey, so this tea loaf has a wonderfully aromatic and fragranced smell and flavour.
If you aren’t a fan of Earl Grey tea, use any tea that you like – I sometimes use Darjeeling tea, which is also lovely.
Serve this tea bread in slices, with liberal amounts of butter, and with jam if you wish. It’s also fabulous toasted, which makes a bit of a treat for breakfast or supper.
Store this Royal Tea Bread in an airtight tin for up to a week, it stays fresh for quite a long time.
I hope you enjioy this latest Coronation themed recipe of mine; there are two other recipes already posted here:
Buckingham Palace Fruit Scones
Plus many more Royal recipes here: Royal Recipes for The Coronation and The Jubilee
I have been creating these Coronation recipes as part of my ongoing ambassadorship with Burleigh Pottery. They sent me a wonderful selection their REGAL PEACOCK china.
I LOVE being an ambassador for Burleigh, as it is all made in England – or to use their new tagline, ALL MADE HERE.
More Coronation, Royal and Jubilee Recipes
- Coronation Pork & Pickle Picnic Pies
- Little Coronation Chicken Pies
- Cheesy Ploughman’s Sausage Rolls
- Jubilee Vegetarian Stuffed Picnic Loaf
- Giant Cream Tea Scone Cake
- The Queen’s Royal Jam Pennies (Jam Sandwiches)
Pin me for Later Baking
Recipe for Royal Tea Bread
Royal Tea Bread
Today's recipe for Royal Tea Bread is an extra Coronation recipe that I've slipped in, just in time for any weekend baking!
It's a recipe that comes from the book, Royal Teas - Seasonal Recipes from Buckingham Palace, and is a recipe that I have made countless times.
Just in time for the weekend, and my Sunday Tea Tray Supper, as well as for any Coronation Street Party planning you may be working on too.
The recipe is like all tea breads, it's fat free, and it uses hot tea to soak the fruit, before baking. The original recipe suggests you brush honey over the top when it's baked, I don't tend to do that, but you can of course.
The tea used to soak the mixed fruit is Earl Grey, so this tea loaf has a wonderfully aromatic and fragranced smell and flavour.
If you aren't a fan of Earl Grey tea, use any tea that you like - I sometimes use Darjeeling tea, which is also lovely.
Serve this tea bread in slices, with liberal amounts of butter, and with jam if you wish. It's also fabulous toasted, which makes a bit of a treat for breakfast or supper.
Store this Royal Tea Bread in an airtight tin for up to a week, it stays fresh for quite a long time.
I hope you enjioy this latest Coronation themed recipe of mine; there are two other recipes already posted here:
Buckingham Palace Fruit Scones
Plus many more Royal recipes here: Royal Recipes for The Coronation and The Jubilee
Ingredients
- 150ml (5/8 cup) boiling water
- 2 x Earl Grey teabags
- 120g (5/8 cup) soft brown sugar
- 250g (1 1/4 cups) dried mixed fruit (golden sultanas, dried apricots, raisins and currants)
- 180g (1 1/3 cups) plain flour
- 1 teaspoon baking powder
- 1 teaspoon ground mixed spice
- 2 x free-range eggs, beaten
- OPTIONAL: 75g warmed honey to glaze
Instructions
1. Pour the boiling water over the teabags and allow to infuse for 10 minutes, then remove the teabags, add the sugar and the dried fruit. Ideally leave the fruit to soak for 12 hours.
2. Preheat the oven to 170ºC (325ºF, gas mark 3).
3. Prepare a metal loaf tin by greasing with butter and lining the bottom and sides with baking paper. Place the lined tin on to a flat, heavy-duty baking tray and leave to one side until required.
4. Mix all of the dry ingredients in a bowl, then add the eggs and soaked fruit. Once all the ingredients are fully combined, spoon into the prepared loaf tin.
5. Place on the middle shelf of the preheated oven and bake for 30 minutes*, or until the loaf turns a golden brown colour.
6. OPTIONAL: When the loaf is almost baked, remove from the oven and liberally brush warm honey all over. Return to the oven for a further 10 minutes until a golden glossy appearance is achieved. *If not glazing the loaf, bake for 40 minutes until golden brown.
7. Allow to cool before removing from the loaf tin, and serving sliced with butter and jam.
Notes
In place of plain flour and baking powder, use Self Raising flour.
Use any tea which you like.
Loose tea can be used in place of tea bags.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 82Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 16mgSodium 49mgCarbohydrates 18gFiber 1gSugar 9gProtein 2g
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Anne Wright says
I shall make this tomorrow. I love tea bread!!
Karen Burns-Booth says
I hope you enjoy it Anne!
Kimberly Campbell says
I’m looking forward to making this! You suggest a 12 hr infuse for the fruit in the tea, may I safely infuse it up to 16-18 hrs.?
I’m loving so many of your recipes, and I so enjoy the history
behind them!
Thank You!
Kimberly
Wendy Partridge says
Really tasty and moist bread, another great recipe, thank you.
Supriya Kutty says
Your royal tea bread recipe transported me to a cozy afternoon tea setting. The moist crumb, hint of sweetness, make it a true indulgence.” The flavours are warm and inviting – ideal for sharing over a cup of tea.
Karen Burns-Booth says
Thanks so much for your kind reply!