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    Spiced teabread

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    *mandatory

    Spiced teabread

    Inspired by the classic Irish treat barmbrack, we’ve given this bake a twist by injecting extra spice and complexity with chai tea. Your regular brew will work just as well though, if you prefer.

    • Vegetarian
    • Preparation time: 15 minutes, plus soaking and cooling
    • Cooking time: 1 hour 40 minutes
    • Total time: 1 hour 55 minutes, plus soaking and cooling

    Serves: 8 - 10

    Ingredients

    2 chai tea bags (or 1 black tea bag)
    300g sultanas
    150g currants (or use more sultanas)
    225g plain flour
    240g light brown soft sugar
    ¾ tsp mixed spice
    ½ tsp ground cinnamon
    4 cardamom pods, seeds ground (optional)
    1 unwaxed lemon, zest
    ½ orange (scrubbed), zest
    2 tsp baking powder
    2 eggs, lightly beaten

    Method

    1. Use the tea bags to brew 350ml strong tea in a measuring jug. When brewed, remove the tea bags, topping up with extra boiling water to ensure it’s exactly 350ml. Put the dried fruit in a medium bowl and pour the tea over; leave to soak for at least 2 hours or overnight.

    2. Preheat the oven to 180˚C, gas mark 4, and line a 900g loaf tin with baking parchment. In a large bowl, mix the flour, sugar, spices, zests, baking powder and a large pinch of salt. Stir in the eggs, soaked fruit and tea, until well mixed.

    3. Pour the mixture into the loaf tin. Bake in the centre of the oven for 1 hour 30 minutes-1 hour 40 minutes, until a skewer inserted in the centre comes out clean, covering with foil after 1 hour if the cake is browning too quickly. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Serve in thick slices with salted butter, if liked.

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