By Christine Salins.
Last year, the amount of tea Aussies drank was up almost 7% on the previous year. One could safely assume that the pandemic had a large part to play in that. With people spending more time at home, they’re probably making themselves a cuppa more often than they otherwise would.
Perhaps it also has something to do with how depressed many people are feeling. I always think that when life is a little less than rosy, a cup of tea is a great panacea. It’s amazing what a great pick-me-up this humble beverage is. What’s not to love about tea?
Produced since 1977, Yorkshire Tea is the most popular traditional black tea brand sold in the UK. Australians have come to love it too: more than 160 million cups of Yorkshire Tea were consumed in Australia last year, enough to fill 16 Olympic sized swimming pools.
The brand markets three products here, Yorkshire Gold, which is the finest blend; Yorkshire Tea, their regular blend; and Proper Strong, for those who like their tea strong.
It’s suggested that you use Yorkshire Gold tea bags in this recipe. It produces a beautiful teacake which is the perfect pick-me-up … just like a good cuppa.
Yorkshire Gold Tea Loaf
Makes 8 slices
3 tea bags
30g sultanas
15g raisins
15g currants
10g dark glace cherries, chopped
60g butter, softened, plus a little extra for greasing
85g light brown sugar
1 medium egg, beaten
100g plain flour
¼ tsp bicarbonate of soda
¼ tsp mixed spice
Make a small pot of tea using 3 tea bags and 250ml boiling water. Leave to brew for 10 minutes. Place the dried fruit in a bowl, pour over the tea and leave to soak for at least 1 hour. Drain and reserve the liquid.
Preheat the oven to 180 deg C. Grease and line the base of a 450g loaf tin (approximately 17 x 10 x 8cm) with baking paper. Cream together the butter and sugar until pale and fluffy. Gradually add the egg, whisking all the time until well combined.
In a separate bowl, sift together the flour, bicarbonate of soda, mixed spice and a pinch of salt. Fold the dry ingredients into the creamed mixture but don’t over mix.
Fold in the dried fruit and 4tbsp (60ml) of the reserved tea. Spoon the mixture into the prepared tin and bake in the oven for 45 minutes or until a skewer inserted in the centre of the loaf comes out clean. Remove from the tin and allow to cool.
