I always think of tea loaves as a very traditional sort of cake- the kind of thing your great-great grandma would’ve made on a Sunday and rationed out during the week. There’s something quite Victorian about them, and I recently found out that they’re usually associated with Yorkshire. I love them because they’re super easy to make and I’m quite lazy…
This tea bread is inspired by a traditional bara brith, a Welsh tea bread,, but made with a bit of Mexico in mind. Thanks to Bluebird Tea Co.’s Dark Choc Chilli Chai, this has a bit of spice and a richness that I’ve not experienced in any other tea bread. I’ve also added chocolate chips in place of some of the traditional dried fruit; you can play with ratios as you see fit.
As bara brith translates as ‘mottled bread’, I decided to call this ‘pan mateado’- which translates as the same thing in Spanish. It’s a cake that I think represents a lot about me- my Welsh birth, my Yorkshire background and my love of anything Mexican. Enjoy!
1 mug cold tea
300g self-raising flour
150g caster sugar
100g chocolate chips
50g raisins or other dried fruit
- Preheat the oven to 180c and grease and line a loaf tin.
- Mix all the dry ingredients in a bowl.
- Pour the tea into the bowl and mix with the other ingredients until it forms a batter.
- Bake in the oven for 45 minutes.
- After the 45 minutes, turn the oven off and leave the cake inside for another ten minutes.
- Remove cake from oven and cool on a wire rack.
Tea loaves are delicious on their own, or toasted with a bit of butter. Enjoy!