Our Blog - Tales Around The Teapot
Category: Recipes | Posted on: May 4, 2013

Mrs Simkins’ Indian Chai Tea Loaf

Buttered Chai Tea Loaf 2 (2)


This lovely loaf needs no added spice: it’s all there in the Clipper Chai Tea already!

Tuck in with a pot of your favourite Clipper brew and treat yourself to a slice (or two): unsurprisingly, the Indian Chai Tea goes with it beautifully.



  • 450g dried fruit
  • 110g dark brown sugar
  • 150ml of tea made with a bag of Clipper Organic Indian Chai Tea
  • 225g plain flour
  • 2 level teaspoons baking powder (or 1 level teaspoon each of bicarbonate of soda and cream of tartar)
  • 1 medium egg


Preheat oven to 160C (fan oven) or equivalent

You will need a greased and lined 450g loaf tin

Soak the fruit in the chai tea overnight, with the sugar.

Add the baking powder to the measured amount of flour and sieve about half over the fruit mixture, in several small batches, stirring it in completely between batches.

Sieve a little more flour over the surface of the mixture and add the egg. Stir thoroughly.

Add the rest of the flour in batches, as before.

Pour into the prepared tin and bake for approximately 1¼ hours or until firm to the touch and a skewer inserted shows no traces of the mixture.

Once baked, leave to settle in the tin for a few minutes before transferring to a rack to cool.

Once cool the loaf slices beautifully without crumbling. Wrapped closely in foil it will keep for a week.



Cover the loaf in a tent of foil, attaching the edges to the rim of the tin, and making sure there is enough space for the loaf to rise and ‘breathe’ for the first 50-60 minutes of baking. Remove for the last 15-20 minutes to brown on top.

As it stands, this easy recipe is dairy-free and practically fat-free as well, apart from traces naturally present in the egg yolk. However, if dairy is not an issue, the loaf is gorgeous sliced and spread with butter.





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  • Julie-Ann Cunningham

    I am just about toprint off and try your Chai tea loaf, it looks delicious and low fat too!
    I love your news letter but the foodie bit is always my favourite.
    Thank you.