Yorkshire Tea Loaf

Preparation Time: Overnight (for soaking the fruit) | Cooking Time: 30 - 40 mins | Serves: 6


  • 350g Mixed dried fruit (such as chopped dried apricots, sultanas, raisins, dried dates or cranberries)
  • 50g Demerara sugar
  • 50g Dark muscovado sugar
  • 150ml Yorkshire Tea (cooled)
  • 225g Self-raising flour
  • 1 Large egg beaten
  • A wedge of Wensleydale cheese for serving


  1. Put the dried fruit, both types of sugar and the cold tea into a bowl, stir and leave to stand overnight. The fruit will absorb all the liquid and the flavours from the Yorkshire Tea.
  2. Preheat the oven to 200ºC, fan 180ºC, gas 6.
  3. Grease a 7cm-deep 10 x 21cm loaf tin and line it with baking paper.
  4. Add the flour and egg to the fruit and mix thoroughly.
  5. Pour the mixture into the tin and spread it out evenly.
  6. Bake for 35-40 minutes or until a skewer comes out clean.
  7. Leave to cool in the tin for a few minutes, then turn out on to a wire rack to cool completely.

We like to enjoy it the proper Yorkshire way with a wedge of Wensleydale cheese!

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