There’s something wonderfully old-fashioned about tea bread.
No mixers. No icing. No fuss. Just a loaf tin, a bowl, and a quick stir.
Mary Berry’s All Bran Tea Bread keeps that simplicity but adds a bit of nutritional heart — All-Bran, skimmed milk, dried fruit. It’s sweet, moist, gently nutty — and perfect sliced thick with a bit of butter.
Best of all? You soak, stir, bake — that’s it. It practically makes itself.
Why You’ll Love This Tea Bread
- Gently sweet, fruit-packed, soft with a bit of chew
- Uses All-Bran for fibre and texture — a classic touch
- Great for breakfast, tea, or snacking
- Freezes beautifully
- Just one bowl, no mixer
Ingredients
- Margarine, for greasing
- 100g self-raising flour
- 300ml skimmed milk
- 275g mixed dried fruit
- 150g caster sugar
- 100g All-Bran Original
How to Make Mary Berry’s All Bran Tea Bread
Set your oven to 180°C (Gas Mark 4). Grease a 2lb loaf tin with margarine.
In a big bowl, mix together the All-Bran, sugar, and dried fruit.
Pour in the milk. Give it a stir and let the mix sit for 30 minutes — this softens everything and lets the bran swell.
Sift in the flour. Stir gently until fully combined — no need to beat.
Scoop the batter into your prepared tin. Smooth the top lightly.
Bake for 1 hour. It should feel springy on top and a skewer should come out clean.
Turn out of the tin straight away and let it cool on a rack.
Slice thick. Butter if you like. Tea’s optional, but recommended.
Common Mistakes and How to Dodge Them
Dried fruit sinking?
Give them a light dusting of flour before mixing in.
Tough texture?
Don’t overmix after adding the flour. Gentle is good.
Loaf sticking to the tin?
Grease well — or use a strip of baking paper along the bottom.
Storage and Reheating
Room Temp (Best):
Wrap in paper or cling film. Keeps for 3 days.
Freezer:
Slice and wrap individually. Freeze for up to 1 month.
To Reheat:
Microwave: 20–30 secs wrapped in damp paper towel.
Oven: 325°F (160°C), 10 mins wrapped in foil.
FAQs
Can I use different dried fruits?
Absolutely. Raisins, chopped dates, apricots, sultanas — anything goes.
Is it very sweet?
It’s gently sweet — you can dial the sugar down to 125g if you prefer.
Can I use All-Bran flakes instead of Original?
Stick to Original for texture and soak — flakes behave differently.
Can I make this gluten-free?
Yes, swap the self-raising flour for a gluten-free version with a pinch of baking powder.
Nutrition Facts
- Calories: 180
- Fat: 3g
- Saturated Fat: 1.5g
- Carbs: 35g
- Sugar: 20g
- Fibre: 3g
- Protein: 4g
- Sodium: 80mg
Try More Mary Berry Recipes:
- Mary Berry Double Chocolate Chip Cookies
- Mary Berry Coconut And Lime Cake
- Mary Berry Plum And Almond Cake
Mary Berry All Bran Tea Bread
Description
A moist, gently sweet loaf made with All-Bran, dried fruit and milk. No mixer, no fuss — just stir, soak, and bake. Classic Mary Berry simplicity at its best.
Ingredients
Instructions
- Preheat oven to 180°C (Gas 4). Grease a 2lb loaf tin.
- In a bowl, combine All-Bran, sugar, and dried fruit.
- Pour in milk. Let sit for 30 minutes.
- Sift in flour, stir gently to combine.
- Pour into tin. Bake 1 hour until springy.
- Remove from tin and cool on wire rack.
- Slice and serve with butter if you like.
Notes
- Don’t overmix — stir just to combine.
- Soaking softens the bran and makes the loaf moist.
- Use a mix of raisins, dates, or even cranberries.
- Freezes well — slice before freezing for easy grab-and-go.