This easy Scottish Tea Loaf recipe will come in handy over the festive period if your expecting a few visitors. It’s based on a lovely traditional Scottish tea loaf and takes five minutes to mix together in a bowl. Pop it in the oven while you put out the butter dish, jam and other treats. Slice and serve to the family and guests.
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This warming Tea Loaf is a lovely recipe to make at the end of Autumn. You can use a variety of dried fruits in it so feel free to swap out the raisins for other fruits you have in your kitchen cupboards. Its an affordable recipe and a quick one to throw together for any unexpected guests this Christmas. This recipe is based on a traditional Scottish recipe from a local lady in the 1970’s and is the kind of recipe you would find at your local bake sale, a Scottish Tearoom or in your Granny’s kitchen.
The bake itself takes 45 minutes after mixing everything together so why not take this time to get the jam and butter out for serving and make some quick small tea sandwiches to serve alongside this delicious Scottish Tea Loaf.
Your going to love this Scottish Tea Loaf recipe because…
This recipe can be thrown together in five minutes when unexpected guests arrive and while it is baking you could get the jams and butter ready for spreading and make up some wee sandwiches or heat up some other savouries to go with it. It makes a great addition to a Scottish afternoon tea.
This is based on a traditional Scottish recipe and was popular in the generations past. It’s based on simple ingredients which can be swapped around with other dried fruits to suit what you have available.
This delicious Scottish tea loaf is light and easily sliced. It works well with jam, butter or on its own and is even delicious the next day popped in the toaster or served up with custard.
Scottish Recipe Suggestions…
If you like the sound of this delicious Scottish Tea Loaf then you may also enjoy some of my other favourite Scottish bakes. I love this delicious Scottish Christmas Mincemeat Slice. It’s so easy to make and is very similiar to a traditional Christmas Mince Pie. Another one of my favourite Scottish recipes is this delicious sticky Scottish Gingerbread cake. It’s a lovely thick slab of sticky cake deep in flavour and tradition.
Traditional Scottish Sticky Gingerbread Slab Recipe to Print – https://angiemilne.com/2022/10/08/scottish-gingerbread-slab/
Scottish Christmas Mincemeat Slice Recipe to Print – (link to be added)
Tips for making this delicious recipe …
This recipe is so easy to throw together there are not really many tips to share. I would like to mention that you can swap out the raisins for any other dried fruit you may have available in your kitchen cupboards.
If you have any leftover tea loaf you can reheat it by popping a slice in the toaster or by serving up a slice with a good helping of hot custard on the top. Custard is always my favourite way of using up leftovers.
If you like Scottish baking you will love my Traditional Scottish Tearoom cookbook. It is packed with recipes inspired by the traditions of Scotland and the seasons. You can find out more information below.
If you enjoy Scottish recipes your going to love my Scottish cookbooks available now on my website. All inspired by either the traditional dishes of Scotland, the Scottish seasons or Scottish food culture. Click the image link above or below to bring a taste of Scotland into your kitchen!
Scottish Tea Loaf Recipe
Scottish Tea Loaf
- 290g Self Raising Flour
- 160g Dried Fruit Raisins, currants etc.
- 50g Caster Sugar
- Pinch of Salt
- 1tsp Mixed Spice
- 225ml Whole Milk
- 1 Egg medium
- Preheat the oven to 160C (fan oven) and grease up a medium sized loaf tin (approx 1lb).
- Seive the flour into a large mixing bowl and add in the dried fruit, caster sugar, pinch of salt and mixed spice and mix through the dry ingredients well.
- Add in the whole milk and egg and beat together until well combined and nice and creamy.
- Pour into the well greased loaf tin and bake in the oven for 45 minutes or until a pin comes out clean from the loaf.
- Leave to cool a little before slicing.
- Serve with butter, jam or on its own. Serve any leftover pieces the next day with hot custard.