Chocolate Teabread with Spiced Butter

A Teabread is a cake which is made with tea extract and also had during tea times!It is a classic English Tea Cake which is deliciously soft and you will get a unique taste of chocolate and tea accompanied with the taste of preserved fruit!Thia ia a great option for formal teas and can also be had as a dessert with Vanilla Custard,Toffee Sauce or Ice Cream!

I used Darjeeling Tea for the extract which is quite mild and flavourful!

Preparation time : 1 hour

Makes : 1 standard Loaf

INGREDIENTS

For the Chocolate Teabread :

300 gms mixed preserved fruit (Tutti Frutti)

300 ml cold brewed tea

175 gms powdered/castor sugar

200 gms self raising flour(Mix 2 cups All purpose flour with 2 tbsp Cornflour to prepare Self Raising flour)

50 gms Cocoa Powder

1/2 tsp Soda Bicarb

1 egg

For the Spiced Butter :

125 gms unsalted butter

2 tbsp Icing sugar

1 tsp mixed spice ( a mixture of powdered cinnamon,cloves,coriander,ginger,mace(javitri) and allspice(a spice powder easily available)).In case you so not get Allspice then mix the rest of the spices with the butter.

METHOD

Prepare the Tea liquid 2 hours before baking the Teabread :

Mix the sugar and fruit with the brewed tea water and heat on medium low till the sugar dissolves and the liquid comes to a boil.Keep aside to cool to room temperature.

The Tea Liquid..

After 2 hours :

Preheat Oven to 180°C and prepare a loaf pan.Either cover it with parchment paper,grease it with butter and sprinkle some flour to cover the base or use a baking spray.Keep aside till required.

To prepare the Chocolate Teabread :

Sift flour,soda bicarb and cocoa powder in a bowl.Make a well in the centre and crack the egg into it.Add the prepared and cooled tea and fruit liquid and mix well till all the ingredients are incorporated evenly.

Mixing the ingredients..

Spooning into the loaf pan..

Spoon into the loaf pan and bake for 35 – 40 minutes till risen and a toothpick inserted in the centre comes out clean.Cool completely to room temperature.