mary berry builders tea bread

There is nothing quite like the smell of a fruity tea bread baking in the oven. It is the smell of home, comfort, and a welcome break with a good cup of tea. This recipe for Builders Tea Bread from Mary Berry, the undisputed queen of British baking, is a masterpiece of simplicity. It transforms humble ingredients into a moist, flavourful loaf that is perfect for any time of day. In this guide, we will explore the history of this classic bake, walk you through Mary’s fail-safe method, and provide expert tips to make it perfectly every time.

Mary Berry: A Lifetime of Baking Excellence

Mary Berry is the nation’s favourite baker and author of over 70 books. With a career teaching the country to cook spanning over four decades, her authority is unmatched. Trained at the prestigious Le Cordon Bleu in Paris, Mary began as a magazine cookery editor before publishing her first book in 1966. Her role as a judge on the BBC’s The Great British Bake Off cemented her status as a beloved and trusted culinary voice. Her accolades are numerous, including the Guild of Food Writers Lifetime Achievement Award and a CBE for her services to culinary arts. Mary’s philosophy is clear: use quality ingredients, follow the method carefully, and don’t be afraid to keep things simple. This Builders Tea Bread is a perfect example of that wisdom.

The Humble History of Tea Bread & Mary’s Touch

Tea breads, or tea loaves, have deep roots in British culinary history, emerging from a tradition of “economical baking” that dates back centuries. During times when ingredients like fresh eggs and milk were scarce or expensive, home cooks became experts at creating delicious bakes using store-cupboard staples. Soaking dried fruit in leftover tea (a common household liquid) was a brilliant way to both plump the fruit for maximum juiciness and add a subtle, complex flavour without needing additional fats or expensive spices.

Mary Berry’s recipe honours this thrifty, practical heritage. Her personal touch lies in the precision and reliability of her method. Where historical recipes might be vague (“a cup of tea” or “a handful of sugar”), Mary provides exact measurements that guarantee a perfect result. She also champions the use of a good, strong breakfast tea—the kind a builder might drink—to give the loaf its characteristic depth of flavour, staying true to the spirit of the recipe while ensuring modern-day success.

What You’ll Need: Ingredients & Equipment

Using good-quality ingredients makes a noticeable difference in this simple bake.

Ingredients:

  • 300ml Strong Hot Tea: Use a robust builder’s tea like Yorkshire Tea or PG Tips. Brew it strong, as it is the main flavour base.

  • 250g Mixed Dried Fruit: A standard mix of raisins, sultanas, and currants is perfect. For a premium touch, add some chopped apricots or cranberries.

  • 100g Light Muscovado Sugar: This gives a lovely caramel note. Dark brown sugar can be used for a deeper molasses flavour.

  • 1 Large Free-Range Egg: Brought to room temperature.

  • 225g Self-Raising Flour: Crucially, sieve this to ensure a light, well-risen loaf.

  • 1 tsp Mixed Spice: The essential warming note.

Equipment:

  • 2 lb (900g) Loaf Tin

  • Parchment Paper

  • Large Mixing Bowl

  • Measuring Scales/Jugs

  • Wooden Spoon or Spatula

  • Wire Cooling Rack

  • Skewer or Cake Tester

Step-by-Step Recipe Instructions

Prep Time: 15 minutes + 8 hours soaking | Cook Time: 1 hour | Serves: 10-12 slices

Step 1: Soak the Fruit
Place the mixed dried fruit and light muscovado sugar into a large mixing bowl. Pour the 300ml of strong, hot tea directly over them. Stir gently until the sugar begins to dissolve. Cover the bowl with a clean tea towel or cling film and leave it in a cool place for a minimum of 6 hours, or ideally overnight. This allows the fruit to become beautifully plump and juicy.

Step 2: Prepare to Bake
The next day, preheat your oven to 160°C (140°C for fan ovens) or Gas Mark 3. Grease your 2 lb loaf tin and line it with a strip of parchment paper, ensuring the paper overhangs the two long sides. This creates a “sling” that will make removing the baked bread incredibly easy.

Step 3: Combine the Mixture
Give the soaked fruit mixture a good stir. It will be fragrant and syrupy. Beat the egg in a small bowl and then add it to the fruit mixture, stirring well to combine. Now, sieve the self-raising flour and mixed spice directly into the bowl. Gently fold everything together with a large spoon or spatula until just combined and there are no visible pockets of flour. Be careful not to overmix.

Step 4: Bake
Pour the thick, fruity batter into your prepared loaf tin. After this, Use the back of your spoon to gently smooth the top so it is even.

Place the tin in the centre of the preheated oven and bake for approximately 1 hour. The bread is done when it is firm to the touch, has pulled away slightly from the sides of the tin, and a skewer inserted into the centre comes out clean.

Step 5: Cool
Remove the tin from the oven. Leave the bread to cool in the tin for about 10 minutes. Then, using the parchment paper sling, carefully lift the bread out of the tin and place it on a wire cooling rack. Allow it to cool completely before slicing.

Step 6: Serve
Slice the cooled bread thickly and serve plain, with a generous spread of good salted butter, or even a slice of cheese. It is best enjoyed with a fresh cup of tea.

Flavour Profile & Nutritional Information

This tea bread is the essence of comfort. The flavour is deeply fruity and malty from the tea, with warm hints from the mixed spice and a caramel undertone from the muscovado sugar. The texture is uniquely moist and dense, packed with soft fruit, yet remains light due to the sieved flour.

Nutritional Breakdown (Per slice, based on 12 slices):
Source: Calculations are estimates based on data from the USDA FoodData Central database.

  • Calories: ~180 kcal

  • Fat: 0.8g

  • Saturated Fat: 0.2g

  • Carbohydrates: 40g

  • Sugars: 28g

  • Fibre: 1.5g

  • Protein: 2.8g

  • Salt: 0.1g

Tips for a Perfect Tea Bread Every Time

  • Soak for Success: Do not skip the long soaking time. It is non-negotiable for achieving the right texture and flavour.

  • Sieve the Flour: This aerates the flour, making your bread lighter. Do not just spoon it in.

  • Don’t Overmix: Once you add the flour, fold gently until just combined. Overmixing can lead to a tough bread.

  • The Skewer Test: Ovens vary. Start checking at 50 minutes. If the skewer comes out sticky, give it another 5-10 minutes.

  • Cool Completely: This bread is very moist. Slicing it while warm will cause it to crumble. Patience is key.

Vegan Adaptation

This recipe is easily made vegan.

  • Replace the Egg: Use a “flax egg.” Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes to gel before adding it in Step 3.

  • Check Your Tea: Ensure the brand of tea you use is vegan-friendly (most plain teas are).

  • Serve with Vegan Butter: Enjoy with your favourite plant-based butter spread.

The method remains exactly the same.

Recipe Variations & Serving Suggestions

  • Spice it Up: Add the zest of one orange to the soaking fruit for a citrus zing.

  • Nutty Crunch: Fold in 50g of chopped walnuts or pecans with the flour.

  • Boozy Twist: Replace 50ml of the tea with dark rum or brandy for an adult version.

  • For a Dessert: Serve a slice warm with a dollop of custard or vanilla ice cream.

Storage & Reheating Instructions

  • Storage: Keep the cooled bread in an airtight container. It will stay moist and delicious for up to 5 days at room temperature.

  • Freezing: This bread freezes excellently. Wrap the whole loaf or individual slices tightly in cling film and then foil. Freeze for up to 3 months. Thaw at room temperature for a few hours.

  • Reheating: A quick 10-second blast in the microwave will warm a slice perfectly. Alternatively, toast slices lightly under the grill (broiler).

Frequently Asked Questions (FAQ)

Q: Can I use green or herbal tea?
A: For an authentic flavour, strong black tea is essential. Herbal teas will not provide the same malty, robust base.

Q: My fruit sunk to the bottom. What did I do wrong?
A: This usually happens if the fruit is too wet or the batter is too thin. Ensuring you sieve the flour helps create a thicker batter that suspends the fruit. Also, coating your fruit in a little of the flour before folding it in can help.

Q: The bread is very dark on top but wet inside.
A: Your oven is too hot. Next time, reduce the temperature by 10°C and bake for slightly longer. You can also loosely place a sheet of foil over the top for the last 20 minutes to prevent over-browning.

Q: Can I make this without sugar?
A: The sugar is important for texture and sweetness. Substituting it will significantly alter the final result.

Conclusion & Call to Action

Mary Berry’s Builders Tea Bread is more than just a recipe; it is a piece of baking heritage. It is incredibly simple, endlessly rewarding, and truly delicious. It is the perfect bake for beginners and experts alike.

We would love to hear how you get on! Did you add a twist? Share your results and photos with us. For more classic bakes, explore our other recipes inspired by British baking icons.

Additional Resources

Back to top