Gluten free tea loaf

I’ve got this delightfully simple gluten free tea loaf recipe to share with you. It’s something I used to make a lot when I worked as a cook in a nursing home. And it’s absolutely delicious, buttered and enjoyed with a hot cuppa! 

Although the tea loaf I made for the residents at ‘High Peak’ wasn’t gluten free, I’ve simply adapted the original recipe by replacing the traditional flour for a gluten free one instead. 

This tea loaf is jammed pack full of juicy sultanas and the light sprinkle of muscovado sugar over the top of the mixture before it’s baked, gives this tasty fruited tea loaf a lovely sweet crunchy topping.

If you prefer, instead of sultanas, you could use dried mixed fruit – a few chopped cherries thrown into the mix works really well too! I’ve also had some lovely feedback from people that have used this recipe and added a spoonful of *mixed spice to the mixture, and loved the results!

On this occasion I’ve used Sainsburys gluten free flour – it’s working really well for me at the moment.

 

Ingredients (8-10 slices)

250g (9oz) *sultanas
100g (3½oz) gluten free self-raising flour or mix
50g (2oz) light muscovado sugar
1 tablespoon golden syrup
1 large egg
1 teacup of freshly brewed black tea
Enough light muscovado sugar to lightly sprinkle over the cake

 

Method

Pop the sultanas into a large glass bowl, add the syrup and sugar and pour in the tea (sometimes, I simply soak the fruit in tea and then add the syrup and sugar when I add the egg and flour – either way works). Give it a good stir and then cover the bowl and leave the fruit to soak for a couple of hours. Ideally if you can, soak it overnight, as this will allow more tea to be absorbed into the fruit and will plump it up nicely!

Once the fruit has soaked, pop your oven on and preheat to 180C/325F/Gas 4/160C Fan.

Grease and line a 1lb loaf tin.

Add the egg and flour to the soaked fruit and give everything a good mix.

Transfer the mixture into the lined loaf tin and then pop it into the oven.

Bake for approximately 40-50 minutes until the tea loaf is golden brown and feels firm when you press the top. It’s best to double check it’s thoroughly cooked by inserting a knife into the centre of the cake. If it comes out clean, it’s full baked.

Remove from the oven and allow to cool slightly before turning the loaf out of the tin and peeling off the greaseproof.

Allow to cool. Slice, butter and enjoy!

Recipe notes and suggestions:

If you fancy making a larger tea loaf double the quantity and use a 2lb loaf tin. Of course this will take longer to bake.  

The tea loaf is perfect for freezing. Probably best to slice and wrap individually. It will then be nice and handy to grab out a piece to defrost, as and when you fancy a slice.

The tea loaf is also naturally dairy free and can be enjoyed spread with a dairy free alternative rather than butter.

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Click here to check out a quick demo of me popping one of these tasty tea loaves together.

For more cakes and bakes recipes take a peep here.

For now,
Liz x

 

*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.