Raspberry tea loaf

Serves: 8
Preparation time: 15 minutes
Cooking time: 50 minutes


125g (4½oz) self-raising flour

50g (2oz) butter

50g (2oz) sugar

150g (5oz) raspberries

2 eggs

1 tsp vanilla extract

1 tbsp milk

For the topping:

25g (1oz) plain flour

25g (1oz) butter

25g (1oz) Demerara sugar

50g (2oz) white chocolate, melted


1 Preheat the oven to 170°C/R4. Butter and line a 1lb loaf tin. Place the self-raising flour and butter in a large bowl and run together to make breadcrumbs (you could do this in a food processor). Stir in the sugar and raspberries and set to one side.

2 Beat together the eggs, vanilla extract and milk. Stir into the breadcrumb mixture and stir taking care not to break the raspberries up too much. Spoon into the prepared tin. Rub together the plain flour and butter to make a lumpy mixture and stir in the Demerara sugar. Scatter over the top of the cake.

3 Bake for 45-50 minutes or until firm and risen – check with a skewer to make sure it’s cooked through. Allow to cool in the tin for 5 minutes before lifting out on to a wire rack to cool completely.



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