Whether we’re talking creating or eating, I really don’t do desserts. But every now and then a recipe comes along that is both easy peasy to follow, and yields very yummy results. This recipe for Earl Grey Tea Loaf, adapted from that by Jo Seagar, is one example:
- 1 cup of boiling water
- 3–4 tea bags of Earl Grey tea (I know, tea bags are a woeful invention – no doubt a conspiracy authored by the coffee industry – but they do work better with this recipe. If really desperate, you can use an inferior leaf such as English Breakfast)
- 1 cup of raisins (weirdos might think that they can get away with using sultanas)
- 1 cup of brown sugar
- 2 cups of self-raising flour (here you could use plain flour plus 2 teaspoons of baking powder)
- 1 egg
- 1 orange or lemon zest
1. In a covered bowl, brew the tea in boiling water for 2–3 minutes. Add the raisins and sugar, stir and soak for around 10 minutes (or it can be left until the tea is cold).
2. Preheat the oven to 180˚C. Line a loaf tin with baking paper. Remove the tea bags from your tea mixture. Then add the egg, flour and zest, and gently stir that baby for 2–3 minutes. Pour into the prepared loaf tin and bake for one hour.
3. Gently remove from the tin, cool it down just a bit on a wire rack, slice thickly and serve warm with butter.