Butterscotch Tea Loaf

Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease a 20cm loaf tin and line with parchment paper.

   Tip: Use a medium-sized loaf tin for an even bake.

2. 2

   In a medium saucepan, combine the buttercotch syrup, milk powder, and brown sugar. Heat over medium heat, stirring until the sugar dissolves.

   Tip: Be careful not to burn the syrup.

3. 3

   Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes, or until the syrup thickens slightly.

4. 4

   Remove from heat and stir in the grated tea leaves (use 10 tea bags). Let steep for 5 minutes, then strain the syrup through a fine-mesh sieve into a large bowl.

   Tip: Discard the tea leaves.

5. 5

   Add the flour, sugar, baking powder, and salt to the bowl. Mix until just combined.

   Tip: Don't overmix the batter.

6. 6

   Add the softened butter and mix until a smooth batter forms.

   Tip: Use an electric mixer if necessary.

7. 7

   Beat in the eggs and plain yogurt until well combined.

   Tip: Make sure the mixture is smooth and free of lumps.

8. 8

   Pour the batter into the prepared loaf tin and smooth the top.

   Tip: Dollop with chopped walnuts if using.

9. 9

   Bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.

   Tip: Don't overbake the loaf.

10. 10

    Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.