Masala Chai Barmbrack with Cardamom Honey Butter (Irish × Indian)

Method

1. Lightly crush the cardamom pods with the flat of a knife and thinly slice the ginger. Add them to the freshly brewed hot tea and leave to steep for 5 min for a strong masala chai flavour. No milk or sugar.

   Add in this stepHot, strong black tea (Assam is ideal) 200 mlGreen cardamom pods 4Fresh ginger, thinly sliced 6 g

2. Put the raisins and chopped dates in a large bowl and strain the chai over them (discard the cardamom and ginger). Once cool, cover and leave at room temperature overnight (at least 8 hours).

   Add in this stepRaisins 200 gDates, pitted and chopped 100 g

3. Preheat the oven to 170 °C for 15 min. Brush the tin lightly with butter and line the base and two long sides with one strip of baking paper, leaving 2 cm hanging over.

   Add in this stepButter (for the tin) 5 g

   oven

4. Break the jaggery into small pieces (grate any hard lumps) and add it to the soaked fruit and remaining chai, then add the beaten egg and stir until the jaggery has mostly dissolved.

   Add in this stepJaggery (or dark brown sugar) 100 gEgg, beaten 1

5. Sift in the flour, baking powder, cinnamon, ground ginger and salt and fold with a spatula just until no dry flour is visible. The batter is thick and full of fruit.

   Add in this stepPlain flour 150 gBaking powder 1½ tspGround cinnamon ½ tspGround ginger ¼ tspSalt 1 pinch

6. Spoon into the 20×10 cm tin, level the top and bake in the oven at 170 °C for 50 min, until a skewer pushed into the centre comes out with no wet batter. Jaggery browns faster than ordinary sugar, so cover the top loosely with foil if it darkens.

   oven

7. Cool in the tin for 15 min, then lift out and cool completely on a wire rack. Meanwhile, beat the softened butter with the honey and ground cardamom until smooth. Cut the brack into thick slices, spread with plenty of cardamom honey butter and serve with a cup of chai.

   Add in this stepButter, softened (to serve) 40 gHoney 2 tspGround cardamom 1 pinch