This week's breakfast recipe

Pumpkin Earl Grey Tea Cakes              

On this day in 1830 Charles Grey (2nd Earl Grey) became the Prime Minister of the United Kingdom. Earl Grey tea is named after Charles Grey.

Makes 24

3 Earl Grey tea bags
200g raisins
350g unsalted butter, softened
375g golden caster sugar
425g pumpkin purée
4 eggs
375g plain flour
2 tsp bicarbonate of soda
2 tsp baking powder
1 tsp ground cinnamon
1 tsp fine salt

For the icing:
Finely grated zest of 1 orange
200g icing sugar


1. Preheat the oven to 200°C and line two 12-hole muffin tins with paper cases. Put the tea bags into a bowl with the raisins, pour over just enough boiling water to cover, stir and set aside to infuse for 30 minutes. Drain the raisins and set aside to cool.

2.  Cream the butter and sugar until pale and fluffy then gradually beat in the pumpkin and eggs. Sift the flour, bicarbonate of soda, baking powder, cinnamon and salt into a bowl then fold into the pumpkin mixture. Fold in the soaked raisins then divide the mixture between the paper cases.

3. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean. Meanwhile combine the orange zest and icing sugar in a bowl and gradually whisk in enough water to make a smooth icing.

4.  When the muffins are ready transfer to a wire rack, top each with a little icing then leave to cool completely.

Tags: Breakfast recipe, Weekend Kitchen with Waitrose