- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Tea loaves have roots that branch out across Britain and Ireland, from Irish barmbrack to Welsh bara brith and Yorkshire tea bread. There are purists in all corners and plenty of debate about which version is best, but the basic premise remains the same wherever you go: strong tea is used to make a silky, only lightly sweet cake batter, often with spices, which is then baked into a hearty loaf with dried fruit. In this version, Earl Grey tea, along with the addition of a little orange zest, brings a welcome aromatic edge, which I’m especially fond of at this grey time of year.
Ingredient:
- 2 single-serving Earl Grey tea bags
- 1 1/4 cups boiling water
- 2 cups prunes, quartered
- 2 large eggs
- 1/2 cup plus 2 tablespoons loosely packed light brown sugar
- 1 1/2 teaspoons orange zest
- 2 1/2 cups all-purpose flour (about 10 5/8 ounces)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- Unsalted or salted butter and flaky sea salt, for serving
