Date and chai loaf
1 cup ( 250ml) boiling water 2 chai tea bags 1 ½ cups ( 230g) pitted dried dates, chopped ½ cup ( 115g) pitted prunes, chopped 1 teaspoon bicarbonate of soda 1 ¼ cups ( 185g) self raising fl our, sifted 1 teaspoon cinnamon ¾ cup ( 130g)
brown sugar 150g unsalted
butter, melted 1 teaspoon vanilla extract 4 eggs 1 tablespoon icing sugar Preheat oven to 160° C. Place the water and tea bags in a medium bowl and allow to steep for 5 minutes. Remove the tea bags and add the dates, prunes and bicarbonate of soda. Set aside for 10 minutes. Using a hand- held stick blender, blend until smooth. Place the fl our, half the cinnamon and the sugar in a large bowl and mix to combine. Add the butter, vanilla, eggs and date mixture and mix to combine. Pour into a lightly greased 11cm x 25cm ( 2.5- litre capacity) loaf tin lined with non- stick baking paper and bake for 55- 60 minutes, or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely. Mix to combine the icing sugar and remaining cinnamon and dust over the loaf to serve. Serves 6- 8.