The ultimate sultana loaf

This deliciously moist sultana loaf really is one of the best twists on the classic recipe out there! With just a handful of quick and easy ingredients, once you’ve had your very first bite, you’ll want to bake this dish time and time again.

But there’s something a bit special about this particular recipe as the unique flavour actually comes from the tea-infusion. Simple get your hands on some black tea bags, incorporate them into the mix and you’ll be left to enjoy a mouthwatering afternoon tea treat!

Ingredients

• 2 black tea bags
• 1 cup boiling water
• 2 cups sultanas
• 125g butter, melted
• 3/4 cup caster sugar
• 2 eggs, lightly beaten
• 1/4 cup milk
• 3/4 cup plain flour
• 3/4 cup self-raising flour
• Softened butter, to serve

Method

1. Place tea bags in heatproof jug. Add boiling water. Stand for 5 minutes. Remove and discard bags. Place sultanas in a heatproof bowl. Add tea. Stand for 30 minutes.
2. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing 2cm overhang on long sides. Place sultana mixture, butter, sugar, eggs, milk and sifted flours in a bowl. Stir to combine.
3. Pour into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely. Slice. Serve with butter.