To celebrate #nationalteaday we’re going to let you in on a little secret…Mama Bash’s tea bread recipe!

So it turns out that baking brilliance runs in the Bash family and that is why Kathryn Bash, our fab Dormy House Chef, will be revealing her Mama’s top PG tips on how to make the perfect slice of brew-tea-ful bread.

So whether it’s Tetley, Twinings or Yorkshire, it’s time to pop the kettle on and get baking.

Are you bready for this? We think you’re bready for this.

Step 1

This recipe is great for using up fruit that you already have in the house.

I have used a dried fruit mixture of apricots, nuts and sultanas. 

First step is soaking your fruit, ideally overnight, in 450g of cold tea.

Step 2

The next day, mix your fruit and tea mixture with the rest of the ingredients.

Step 3

Next, line two loaf tins, dependent on the size, and equally divide your mixture.

Step 4

Pop your loaf in the oven for around 40 minutes at 160 degrees. Check that it’s cooked through before removing and leaving to cool.