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.