VegetarianSouth East English cuisine Baking

Surrey Farmhouse Fruit Loaf

Name: Surrey Farmhouse Fruit Loaf
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: South East English
Ingredients: 350 g mixed dried fruit (sultanas, raisins, and currants); 50 g candied mixed citrus peel; 300 ml hot strong black tea; 175 g dark soft brown sugar; 1 large egg; 250 g self-raising flour; 1 tsp ground mixed spice; 1 tsp orange zest

A moist, warmly spiced farmhouse loaf packed with tea-soaked sultanas and citrus peel. Slice thick and serve generously spread with salted butter.

🇬🇧United Kingdom· South East England

Prep: 20 min
Cook: 80 min
Total: 100 min
Servings: 8
Difficulty: Easy
Calories: 260 kcal

Ingredients

0 of 8 gathered

Servings

350 g mixed dried fruit (sultanas, raisins, and currants) — rinsed and drained
50 g candied mixed citrus peel — finely chopped
300 ml hot strong black tea — such as English Breakfast or Earl Grey
175 g dark soft brown sugar — light brown sugar also works
1 large egg — beaten
250 g self-raising flour — sifted
1 tsp ground mixed spice — traditional British sweet spice blend
1 tsp orange zest — finely grated

Equipment

•900g (2lb) loaf tin
•Greaseproof paper
•Large mixing bowl
•Fine mesh sieve
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 1 g
carbs: 58 g
fibre: 3 g
protein: 4 g
calories: 260 kcal

Instructions

1
Place the mixed dried fruit and chopped candied peel into a large mixing bowl.
2
Pour the hot black tea over the fruit and stir in the dark brown sugar.
3
Cover the bowl and leave to soak for at least 4 hours, or ideally overnight.
4
Preheat your fan oven to 140°C and line a 900g loaf tin with greaseproof paper.
5
Stir the beaten egg and grated orange zest into the soaked fruit mixture.
6
Sift the self-raising flour and ground mixed spice directly into the bowl.
7
Fold gently with a wooden spoon until no dry flour remains.
8
Spoon the batter into the prepared loaf tin and level the top.
9
Bake on the middle shelf for 75 to 80 minutes until a skewer comes out clean.
10
Cool in the tin for 15 minutes, then transfer onto a wire rack.

Chef's tips

Soaking the fruit overnight allows the sultanas to plump up fully and keeps the loaf tender. If the top browns too quickly during baking, cover loosely with a piece of foil. The loaf actually improves in flavour if wrapped and eaten the following day.

Ingredient substitutions

dark soft brown sugar → light brown soft sugar or dark muscovado sugar
English Breakfast tea → Earl Grey tea or spiced chai

Storage

Wrap tightly in greaseproof paper and store in an airtight tin at room temperature for up to one week.

Reheating

Warm thick slices gently under a grill or in a toaster before spreading with cold butter.

Common mistakes to avoid

•Rushing the fruit soaking step, which leaves the dried fruit tough.
•Baking at too high a temperature, which burns the sugary exterior before the centre cooks.
•Slicing the loaf while still hot, which makes the crumb crumble.

Serving suggestions

Cut into thick slices and spread generously with salted farmhouse butter.Serve alongside a slice of sharp mature Cheddar cheese for an authentic savoury contrast.Enjoy with a freshly brewed pot of loose-leaf English tea.