Yorkshire Recipes


Yorkshire Tea Loaf

What makes this tea loaf different from any other?  It’s the use of Yorkshire tea, of course!  This is a traditional Yorkshire recipe that takes a bit of time to prepare, but the result is worth it. Delicious.


  • 10 oz (280g) mixed dried fruits
  • 3 oz (85g) glace cherries, halved
  • 3 oz (85g) brown soft sugar
  • 15 fl oz/425 ml freshly made Yorkshire tea, with two tea bags
  • 2 eggs, beaten
  • 1 teaspoon mixed spices
  • 9.5 oz (265g) self-raising flour, sieved


Prepare the fruits the night before baking: measure out the boiling water into a mixing bowl, add the tea bags and leave them to stew for 5 minutes. Remove the tea bags and add the dried fruit (but not the glace cherries). Leave to soak for 12 hours or overnight.  The following day the fruit should have swollen. Some tea will be left in the bowl, but that’s OK.

After the preparation time:

  1. Add the glace cherries, sugar, and mixed spice. Mix well.
  2. Add the beaten eggs and mix in well
  3. Fold in the sieved flour, using a wooden spoon.Stir the mixture well.
  4. Put the mixture into a 2lb (or two smaller) buttered loaf tin(s) lined with greaseproof paper
  5. Bake for 90 minutes in a pre-heated oven on a low temperature, e.g. 150c/gas mark 2
  6. Test with a skewer at the end of baking time – it should come out relatively clean
  7. Allow to cool in the tin for 20 minutes or so before you turn it out onto a cooling rack.

Source:  Baker Mike, Keighley News, 2015: Baker Mike recipes

2 Responses to Yorkshire Tea Loaf

  • Ann-Marie Ansell


    I am trying your recipe and have just soaked the fruit.  Could you please tell me if I need two large or medium eggs beaten?

    Many thanks


    • Colin Neville

      Two medium sized eggs will be OK

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