The Thompson’s Tea Loaf serves four

15 mins to prepare, 60mins to cook, 10mins to cool / 231 calories per serving


  • 375g dried fruit (I use a mixture of raisins, sultanas, figs, apricots and cranberries)
  • 50g soft brown sugar
  • 150ml hot Punjana tea
  • 50g chopped mixed nuts
  • 1 large egg
  • 225g self-raising flour
  • 25ml buttermilk


  • Add the sugar to the hot Thompson’s tea and allow to dissolve.
  • Place fruit in a bowl and add the tea. Cover and leave overnight to soak.
    (Chop larger fruit like figs and apricots if using them)
  • Line a cake tin with parchment paper and set oven to 170°C.
  • Whisk the egg and mix into the fruit mixture. Sift in the flour and mix well. Add the buttermilk and mix well.
  • Spoon into the tin and bake for about an hour, in the middle of the oven, or until an inserted skewer comes out clean.
  • Leave in tin for 10 minutes then turn into a wire rack to cool.
  • Slice and serve with butter.