Darjeeling Tea Bread
4 tsp loose darjeeling tea
300 ml hot water
175 g sultanas
200 g dark soft brown sugar or dark muscovado
1 egg, beaten
275 g self-rising flour, sifted
1/2 tsp butter
Put 4 heaped teaspoons of tea in a large mug or tea pot and pour on boiling water. Leave the tea to brew for up to 3-4 minutes. Then separate the leaves from liquid otherwise it will get bitter. Put the sugar and sultanas in a bowl and pour over the hot tea. Stir well and leave it to stand for 1-2 hours.
Preheat oven to 150°C. Grease and line with grease-proof paper a large loaf tin (22,5cmx12,5cmx7,5cm). To sultanas and tea mixture add flour and beaten egg and gently mix all together.
Turn into the tin and bake in the centre of the oven for 1 h 40 min or until a skewer inserted into the middle comes out clean. When ready remove from tin and transfer into a wire rack and leave to cool. Serve sliced with a bit of unsalted butter. Bon appetit.