Recipe
Busy day today :-) Been working on this one for a while
Chai Berry Sponge
200g self raising flour (could be white, wholemeal or a mixture)
100g margerine
100g sugar
50g currants
1 heaped tsp baking powder
1 heaped tsp Chai spices
120 - 180 ml water (1/2 to 3/4 cups)
Mix flour,baking powder and chai spices and mix well.Rub in fat until breadcrumbs and then stir through the sugar.
When well mixed stir in the currants and then continue to stir as you add the water 60ml at a time until you reach a batter consistency (you will need more or less water depending on the type of flour you choose, and the room temperature. I usually find that around 150ml is perfect :-) ).
Bake in a 180 degree Celcius oven for around 25-30 minutes.
Good amount for a single layer of 24cm diameter or a brownie tin. If you want two layers simply double the recipe. For 3 layers times the recipe by 2.5 and bake slightly smaller tins as it will hold together better :-)
Chai Berry Sponge
200g self raising flour (could be white, wholemeal or a mixture)
100g margerine
100g sugar
50g currants
1 heaped tsp baking powder
1 heaped tsp Chai spices
120 - 180 ml water (1/2 to 3/4 cups)
Mix flour,baking powder and chai spices and mix well.Rub in fat until breadcrumbs and then stir through the sugar.
When well mixed stir in the currants and then continue to stir as you add the water 60ml at a time until you reach a batter consistency (you will need more or less water depending on the type of flour you choose, and the room temperature. I usually find that around 150ml is perfect :-) ).
Bake in a 180 degree Celcius oven for around 25-30 minutes.
Good amount for a single layer of 24cm diameter or a brownie tin. If you want two layers simply double the recipe. For 3 layers times the recipe by 2.5 and bake slightly smaller tins as it will hold together better :-)
posted by Helen at
1:52 PM
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