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As I cannot get Yorkshire Tea in France, I always bring back boxes and boxes of it when I go home to Yorkshire - this is my own recipe for Yorkshire Tea Loaf, made with the aforementioned tea of cpourse, byut seved in and pn Ringtons Tea mugs and plates! Note the hand-knitted tea cosy, knitted by my late mother-in-law and very much loved.

Recipe:

Yorkshire Tea with Mixed Spice, Cherries and Raisins

200 g raisins
75 g currants
75 g glace cherries
425 ml freshly made Yorkshire tea or 425 ml tea, of your choice
75 g soft brown sugar
2 eggs
1 teaspoon mixed spice
270 g self raising flour

1. Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
2. The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
3. Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
4. Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until dissolved.
5. Add the eggs and mix well until evenly combined.
6. Sift the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
7. Pour the mixture into the prepared tin and bake for 1 hour and a half hours, or until golden brown on top and a skewer inserted in the middle comes out clean.
8. Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.

As I cannot get Yorkshire Tea in France, I always bring back boxes and boxes of it when I go home to Yorkshire - this is my own recipe for Yorkshire Tea Loaf, made with the aforementioned tea of cpourse, byut seved in and pn Ringtons Tea mugs and plates! Note the hand-knitted tea cosy, knitted by my late mother-in-law and very much loved.

Recipe:

Yorkshire Tea with Mixed Spice, Cherries and Raisins

200 g raisins
75 g currants
75 g glace cherries
425 ml freshly made yorkshire tea or 425 ml tea, of your choice
75 g soft brown sugar
2 eggs
1 teaspoon mixed spice
270 g self raising flour

1. Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
2. The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
3. Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
4. Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until dissolved.
5. Add the eggs and mix well until evenly combined.
6. Sift the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
7. Pour the mixture into the prepared tin and bake for 1 hour and a half hours, or until golden brown on top and a skewer inserted in the middle comes out clean.
8. Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.