Mrs Simkins’ Indian Chai Tea Loaf
Posted: March 15, 2012
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.