Thompson’s Tea loaf with a blackthorn fudge topping

This Tea loaf was provided by Mollie Cunningham and will be demonstrated at Orangefest 2016.

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 450 grams mixed dried fruit
  • 170 grams demerara sugar
  • 1 tea cup of strong tea (Thompsons tea)
  • 230 grams Self Raising flour (Andrews flour)
  • 1 egg
  • 55 grams walnuts
  • rind of one orange
  • Handful of Blackthorn fudge pieces

Main Instructions
  1. Place dried fruit, demerara sugar and the mug of strong Thompson’s tea in a bowl and place it somewhere cool to soak all night.
  2. Grease and line 2lb loaf tins oven to 160 ℃
  3. (gas mark 3).
  4. Add the flour, egg and orange rind to the fruit mix and beat well.
  5. Place the mixture into the tins and level the top of the mixture.
  6. Scatter broken pieces of fudge over the mixture.
  7. Place in oven and bake for 1 hour.
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