Black tea bread
- 250 g raisins
- Grated zest of 1 lemon
- 150 g unrefined cane sugar
- 300 ml strong tea (made from 2 tea bags, Earl Grey is a good choice)
- 150 g plain flour
- 150 g wholemeal wheat flour
- 2 tsp baking powder
- 1 large egg, beaten
- Oil or butter for greasing the baking tin
Soak the raisins in the hot tea, lemon zest and sugar – they should be soaked for a few hours or, is possible, overnight. Stir the flours, baking powder and the beaten egg to the raisin and tea mixture. Grease a pound cake tin and pour the batter into the tin. Bake at 150 °C for about 1.5 hours. The bread is excellent to eat with just some butter on top. I also tried cinnamon butter, which was delicious.