Ingredients - makes 2 loaves

• 450 g (1 lb) self-raising flour
• 1 teaspoon baking powder
• 100 g (4 oz) butter or margarine
• 100 g (4 oz) caster sugar
• 2 eggs, lightly beaten
• 250 ml (8 fl oz) white cold tea made with four teaspoons
• The infused leaves from the tea finely chopped in the blender

Method

1. Base-line and grease two 450 g (1 lb) loaf tins.
2. Sift together the flour, and baking powder. Rub in the butter or margarine until the mixture resembles fine breadcrumbs.
3. Stir in the sugar and chopped infused white tea leaves into a well in the centre and gradually add the eggs and tea to form a soft dropping consistency.
4. Divide the mixture between the two tins and level the surface with the back of a metal spoon. Bake in a moderate oven for 1 - 1 1/4 hours, or until a warmed skewer inserted into the centre comes out clean. Remove from the tins and allow to cool on wire racks. Serve sliced and buttered with a cup of Jenier white tea.

» Try it with one of Jenier World of Teas White Teas