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Sticky toffee tea loaf

Recipe from: 3 March 2014
recipes baking toffee

Ingredients 11
Servings 8
Time 00:20


  • 2
    Earl Grey tea bags
  • 50
    pitted dates
  • 50
    soft pitted prunes
  • 50
    butter - softened
  • 100
    dark brown sugar
  • ½
    vanilla extract
  • Tbs
    golden syrup
  • 1
    black treacle sugar
  • 1
    medium egg - beaten
  • 100
    self-raising flour
  • 1
    bicarbonate of soda


Preheat the oven to 180ºC.

Line a 900g loaf-tin with baking paper. Place the tea in a jug, pour in 100ml boiling water, allow to steep for about 5 minutes then strain or remove the tea bags.

Pour the tea into a pan with the dates and prunes and bring to the boil then remove from the heat and set aside to cool slightly.

Meanwhile, cream together the butter, sugar and vanilla using an electric whisk for 2–3 minutes then add the syrup and treacle and continue to beat for another 2–3 minutes, until pale.

Add the egg to the creamed mixture and gently fold in the flour.

Using a hand-held blender, pulse the tea and fruit mixture to form a textured purée. Stir in the bicarbonate of soda, (it will fizz up) then fold this mixture into the cake mixture. 

Pour the cake batter into the prepared loaf tin and bake for 30 minutes.

Leave to cool in the tin, before turning out and slicing. Serve warm or cold with a little salted butter.


Read more on: recipes  |  baking


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