What you will need –
- A mug, any size – the bigger the mug the bigger the cake
- Loaf tin
- Greaseproof paper to line the tin
- Mixing bowl
Ingredients –
- 2 mugs of selfraising flour – either plain or white ( I do half and half)
- 1 mug of sultanas
- 1½ mugs of stewed black tea
- 1 TSP of baking powder (optional, but I find that the cake turns out better with it)
Oven temperature 160/180 fan, middle shelf
Method –
- Place a mug of sultanas into a mixing bowl and pour in 1½ mugs of freshly brewed tea, leave to soak for approx 2-3 hours
- Measure out two mugs of flour along with the baking powder (if using) and then mix into the wet mixture. If you find the mixture too dry just add a little extra liquid. (It is trial and error)
- Place mixture into a loaf tin and bake for approx 40-50 minutes or until skewer/knife comes out reasonably clean
Top Tips
- You don’t necessarily have to use tea you can use any liquid, black coffee works well and still keeps the cake fat free, or if that doesn’t particularly matter to you, you can use flavoured milk.
- To add extra flavour to the loaf you can add flavouring, for example ginger, mixed spice or almond essence.
- If you fancy a bit more substance to your loaf try adding some walnuts or dates, but remember whatever ingredients you add it mustonly be a mug in total, so for example you could use half a mug of sultanas and half a mug of walnuts.
