Easy recipe for slow cooker tea loaf!
One of the great things about slow cookers is that they don’t generate as much heat as your normal oven. On a sultry, storm-coming evening like tonight, I can use my slow cooker to bake a tea loaf without heating the house up further, and while getting on with other things.
Perfect in my book!
I used a standard tea loaf recipe, cramming in loads of currants, mixed peel and sultanas, and flavouring it with plenty of cinnamon.
Then simply chuck it in your slow cooker, after greasing and lining the pot with baking paper or a cake liner. Cook on high for about 1.5 to 2 hours. In the meantime, do whatever you please!
- Approx 375 g of mixed fruit (I used currants, mixed peel and sultanas)
- 250 ml of hot tea
- 50 g butter or margarine
- 100 g light brown sugar
- 1 medium egg
- 225 g self-raising flour
- 3 tsp cinnamon
1. Make the tea in a jug then measure your dried fruit into a large bowl.
2. Pour the hot tea over the dried fruit and mix it well. Cover the bowl and leave it to soak overnight if possible or for a few hours.
I soaked mine for 3 hours and this seemed plenty, as the fruit plumped up and soaked in a lot of the tea.
3. Cream the butter with the sugar in another large bowl.
4. Add the egg and beat well.
5. Sift in the flour and mix. It may look dry at this stage but will be fine after you add the soaked fruit and any remaining tea.
6. Add the fruit and any remaining tea. If there is a lot pour some off into a bowl, and add it bit by bit until the mixture is moist but not too runny.
7. Mix well.
8. Grease and line your slow cooker pot with baking paper, then pour in the tea loaf mixture.
9. Cook on high for one and a half to two hours. Keep an eye out for burning. Use the skewer test in the centre of the cake to check when it is ready.
Enjoy for a tasty, not too unhealthy treat.