Honey tea bread

Enjoy this Kingston Lacy recipe for honey tea bread with a generous spread of butter and a steaming pot of tea.

Cakes and bakes
Honey tea bread, a recipe from Kingston Lacy
  • Preparation time 20 minutes (+overnight soaking) (prep. time)
  • Cooking time 70 minutes (cooking time)
  • Serves Makes 1 x 900g (2lb) loaf


  • 225g/8oz mixed dried fruit
  • 150ml/15fl oz cold tea
  • 100g/ 4oz Kingston Lacy honey
  • 225g/ 8oz self-raising flour, sifted
  • 1 egg, well beaten
  • 100g/ 4oz butter, melted
  • 1 tablespoon Kingston Lacy honey, warmed
  • 25g/ 1oz finely chopped nuts (walnuts, hazelnuts or almonds)
  • 25g/ 1oz demerara sugar


  1. Place the dried fruit, tea and honey in a bowl and leave to soak overnight or for at least 6 hours
  2. Preheat the oven to 150°C, 300°F, gas mark 2
  3. Grease and line a 900g (2lb) loaf tin
  4. Mix the flour into the fruit mixture
  5. Add the beaten egg and beat hard
  6. Finally, beat in the melted butter
  7. Turn into the prepared tin and bake for 50 minutes
  8. Remove from the oven and prepare the topping
  9. Brush with the warmed honey, mix together the nuts and sugar and sprinkle over the top
  10. Return to the oven and bake for a further 15-20 minutes until a skewer comes out clean
  11. Remove from the oven and leave to cool in the tin
  12. When cool, carefully remove from the tin and serve sliced with butter