Tea bread is one of those comforting bakes that feels both like a tradition and a little indulgence, and I can’t think of a better way to enjoy it than through Nigella Lawson’s recipe. There’s something about the way she talks about food that makes it feel like a warm hug. If you’ve ever flipped through one of her cookbooks or seen her on TV, you know she has this effortless way of making even the most humble recipes seem sophisticated without being fussy. Her tea bread is no exception. It’s not just any cake you can quickly grab with your afternoon cup; it’s a memory, a moment, almost like sharing something homemade with a close friend. It’s cozy, comforting, and full of flavor, the kind of recipe that feels right at home on any table.
This tea bread isn’t your typical overly sweet fruit loaf. Nigella’s version brings a depth of flavor through its use of strong black tea, sugar, and plump dried fruit, all baked into a moist, dense loaf that feels just a little bit luxurious. It’s the kind of cake you’ll want to make over and over again, especially when the weather turns chilly, and the scent of baking fills your home.
Nigella Lawson’s Tea Bread Recipe
I first stumbled upon this recipe one lazy afternoon when I was in the mood for something simple but still delicious, and it’s safe to say, I’ve never looked back. Tea bread, at its best, should feel like it’s made for every occasion-whether you’re having a low-key afternoon, visiting a friend, or just needing a little slice of comfort. What I love about Nigella’s recipe is its straightforwardness. There’s no complicated technique involved, and the ingredients are all easily accessible, which makes it an ideal recipe for novice bakers and seasoned ones alike.
She encourages you to use the kind of tea you like best. While most people tend to go for black tea like Earl Grey, I’ve played around with chai, and even a strong green tea, for a slightly different twist. Nigella’s ability to encourage a bit of flexibility while keeping the heart of the recipe grounded makes it so much fun to personalize.
Ingredient List
Now, let’s talk about the ingredients. This is a very easy-to-follow list that doesn’t require any special trips to the store or obscure pantry items. Here’s what you’ll need:
- 300ml boiling water – This is where the tea magic begins. It’s the liquid base that’ll bring all the flavor into the bread.
- 4 tablespoons of black tea leaves or 2 tea bags – The tea is what infuses the bread with its rich, aromatic depth. If you’re into loose leaf, it’s the perfect chance to bust out some fancy tea, but standard tea bags work just fine.
- 225g mixed dried fruit – Raisins, currants, or sultanas-whatever dried fruit you prefer works. I’ve found that currants and raisins seem to plump up the best, but it’s all about what your taste buds enjoy.
- 75g brown sugar – This gives the bread a bit of sweetness without overpowering the other flavors. The brown sugar lends a caramel-like richness to the final loaf.
- 1 tablespoon of dark rum (optional) – This is where Nigella’s flair for adding just a touch of indulgence comes in. The rum makes the fruit extra juicy and gives the bread a little edge. You can leave it out, but I’d say try it at least once for that extra layer of flavor.
- 200g self-raising flour – You need this to give the bread a little rise and soft, crumbly texture.
- 1/2 teaspoon ground cinnamon – A soft, warm spice that complements the tea and dried fruit perfectly.
- Pinch of salt – It helps balance the sweetness and brings all the flavors together.
- 1 egg – Binding everything into a lovely, soft dough.
These ingredients are simple, but each one plays a key role in making the bread rich and flavorful. The combination of tea-soaked fruit with the lightly spiced, soft crumb is just heaven.
How To Make Nigella Lawson’s Tea Bread?
Now comes the fun part: making the tea bread. And believe me, it’s as easy as it gets. Here’s how you do it:
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Steep The Tea
Start by brewing your tea. Pour the boiling water over the tea bags or loose tea leaves, and let them steep for about 10 minutes. While the tea brews, you can think about what you’ll do while the bread is baking-maybe put on a cozy playlist or sip some of the tea yourself.
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Soak The Fruit
Once the tea has steeped, remove the tea bags or strain out the leaves, and pour the tea over the dried fruit. Let the fruit soak in the tea for about 30 minutes. This is a crucial step-it lets the dried fruit absorb the tea and soften, which adds such a juicy richness to the bread.
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Prepare The Mixture
Preheat the oven to 170°C (or 340°F), and grease or line a loaf pan with parchment paper. In a separate bowl, sift together the flour, cinnamon, and salt. Set that aside.
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Mix The Wet Ingredients
In another large bowl, whisk together the sugar, egg, and rum (if using). Once the fruit has soaked and absorbed the tea, add it along with the tea mixture into the wet ingredients. Stir it all together.
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Combine The Dry Ingredients
Gradually fold the sifted dry ingredients into the wet mixture. Mix it until it all comes together into a thick, slightly sticky batter.
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Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 1 hour and 15 minutes, or until a skewer inserted comes out clean. The bread should have a nice, golden-brown top. As it bakes, the whole kitchen will start smelling like tea and spice-it’s like a signal that something special is in the works.
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Cool & Serve
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice it thick, and serve it plain, or with a dollop of butter. Or-my personal favorite-serve it with a good cup of tea!
Things I Learned
Baking this bread gave me more than just a delicious snack. It’s one of those recipes that teaches you something new each time you make it. For starters, I learned just how transformative soaking dried fruit in tea can be. The way the fruit swells up, soaking in the strong black tea, makes it almost taste like a natural syrup. You don’t even need to add too much sugar, which is perfect for those who prefer a more balanced sweetness.
Another thing I realized is how forgiving this recipe is. It’s not the kind of bread that demands precision. A little extra flour? No problem. A slightly longer steeping time? It only deepens the flavors. Nigella really gets this right-the joy is in the simplicity. And you can make it your own with the type of tea or dried fruit you choose.
Lastly, the addition of rum might sound like an unnecessary touch, but trust me, it’s worth it. Even if you don’t drink alcohol, the rum adds a subtle complexity to the flavor, balancing the sweetness with a hint of something deeper.