Tiger tea loaf

Tiger tea loaf

By
From
Lucy's Bakes
Makes
1
Prep
10 mins
Cooking time
60 mins
Photographer
Jacqui Melville

This is a variant of my mother’s miracle tea bread – the ingredients and method are so simple it’s hard to believe you can make something so delicious with so little effort. I use a mix of beer and Earl Grey tea but you can use all beer or all tea if you prefer. I first used beer local to me in Leicester – Everards Tiger Ale – and so that’s how it got its name. It is made for slicing and buttering and enjoying with a cuppa but, equally, it can go butterless in a pocket to sustain on a long walk! Using a standard tea mug will make a 500 g loaf. Dates tend to ‘disappear’ in the loaf when cooked but give a great taste and texture and, nutritionally, are still there even if you can’t see them!

Ingredients

Quantity Ingredient
1 mugful all-bran cereal
1 mugful demerara sugar
1 mugful mixed dried fruit and nuts
1/2 mugful earl grey tea, made with 2 bags left to brew but still warm
1/2 mugful real ale
1 mugful self-raising flour

Method

  1. In a large bowl mix the All-Bran, sugar, dried fruit and nuts and add the warm tea (minus the teabags) and the ale.
  2. Stir well, cover and leave for 2 hours or overnight.
  3. Preheat the oven to 160°C and line a 500 g loaf tin with baking paper.
  4. Mix the flour into the soaked mixture.
  5. Turn into the prepared tin and bake for 1 hour or until firm on the top.
  6. Remove from the tin, remove the baking paper and wrap in cling film while still warm to help it stay really moist.
  7. It’s best kept for a few days to allow the flavours to develop and can be stored in an airtight container for up to 1 month.

Note

  • This recipe is vegan & vegetarian and dairy-free.

Tip

  • You can use any mix of fruit and nuts for this loaf.

What the the testers say

  • ALANDA WHITEHEAD – ‘I served it for Easter Sunday tea with friends and made it with two-thirds Earl Grey tea and a third ale, and threw in some dried cherries and apricots. It was a lovely moist cake.’

    NAOMI HULME – ‘This has become one of my favourite tea time treats – excellent for non-dairy eaters. I have also made it with porridge oats in place of All-Bran and called it oaf!’

    JANET MEEKCOMS – ‘How this makes a tea bread I do not know. One week on, the loaf is sticky, sweet and perfect with a cup of tea. I used a sugar substitute and it worked really well.’
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