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Mary Berry’s Yorkshire Tea Bread

As many of you know I love to bake, and cakes are my favourite. I like nothing better than making a cake on a Saturday morning for visiting family to enjoy that afternoon. This recipe is one of my all-time favourites and it’s great if you’re in a rush as there’s no icing required. Even the children love it, who are my biggest critics!

This must be served sliced with a thick layer of butter and a large mug of tea.


225g mixed dried fruit

180ml cold strained tea

100g dark soft brown sugar

225g self-raising flour

1 egg, beaten


Heat the oven to 160 degrees centigrade. Well grease or line a 1-lb loaf tin.

Soak the mixed fruit overnight in the tea in a large bowl, covered with a plate. However, if you don’t remember put the fruit in hot tea and leave for a couple of hours or until the fruit has soaked up most of the liquid.

Add all the remaining ingredients to the fruit and beat well, it makes a slightly wet consistency. Pour into the tin and bake for 1 hour. Test to see if it is done by putting a skewer into the centre; if the bread is done the skewer will come out clean.

Leave to cool in the tin and then turn out and leave to cool completely on a wire rack.