You will need:
2 teaspoons of Sweet Pumpkin tea
175g of butter
1 large egg
250g of pumpkin
100g of sugar
350g of self-raising flour
1 tbsp of ground ginger
Makes: 10 portions
Method:
Preheat your oven to 180C/gas 4/ fan 160C. Then line or butter a loaf tin
Infuse your butter with Sweet Pumpkin tea by adding 4 teaspoons of tea to 175g of butter and melting together on the hob, before straining
Mix the infused butter, honey, and egg together
Stir in the pureed pumpkin
Mix in the sugar, flour, and ginger
Pour your mixture into your loaf tin and bake for 50-60 minutes (until risen and golden brown)
Slice up once cooled, and serve with a mug of Sweet Pumpkin tea ☕
👋 Show us your tea creations over on our socials and tag us @theteaandbiscuitclub or use #theteaandbiscuitclub ☕
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