Meals and Courses

  • 5 chai tea bags
  • 300 ml (½ pint) boiling water
  • 250 g (8 oz) self-raising flour
  • 1 teaspoon baking powder
  • 150 g (5 oz) light muscovado sugar
  • 300 g (10 oz) mixed dried fruit
  • 50 g (2 oz) Brazil nuts, chopped
  • 50 g (2 oz) butter
  • 1 egg, beaten

Stir the tea bags into the measurement water in a jug and leave to stand for 10 minutes.

Mix together the flour, baking powder, sugar, dried fruit and nuts in a bowl. Remove the tea bags from the water, pressing them against the side of the jug to squeeze out all the water. Thinly slice the butter into the water and stir until melted. Leave to cool slightly. Add to the dry ingredients with the egg and mix together well.

Spoon the mixture into a greased and lined 1 kg (2 lb) or 1.3 litre (2¼ pint) loaf tin (see page 15) and spread the mixture into the corners. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 1¼ hours or until risen, firm and a skewer inserted into the centre comes out clean. Loosen the cake at the ends and transfer to a wire rack. Peel off the lining paper and leave to cool. Spread the top with Chai Cream Frosting, if liked (see below).

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