Lemon and Chai Sticky Pudding

So, the idea for this pudding came to me in kind of a funny way. I was browsing pinterest, and I *thought* I came across a recipe for lemon and chai cake. That sounded amazing, so I pinned it and eagerly anticipated the evening when I planned to make it. When that evening came, I realised that I’d read the recipe wrong and it was actually lemon and chia pudding. Chia, it turns out, is not a delicious milky drink, but are berries which I definitely did not have in my cupboard. So, I decided to experiment, and this was the result! It’s basically a lemon drizzle cake which I adapted from this recipe, with added lemons and chai tea. The tea sits at the bottom of the cake so it has the texture of a sticky toffeee pudding. It got a good review from all my family members (which is rare, we can never agree on food!) so it’s a keeper.

Lemon Chai 1

You will need:

225g butter
325g caster sugar
4 eggs
4 lemons
225g self raising flour
1 packet of instant chai tea
(That’s a lot of sugar, I know, just don’t eat the whole cake at once, or close your eyes when you’re mixing in the sugar. One of the two should work!)

Lemon Chai 2

Step 1: Make the mixture! Beat together the butter and 225g of the caster sugar until you get buttercream. Next, mix in the eggs one at a time. Sift in the flour, and, finally, add the zest of all of your lemons.

Step 2: Bake the cake. Transfer your cake mixture to an ovenproof dish and bake at 180 c / fan 160 c / gas 4 for 45 mins. You’ll be able to tell when the cake is done because the top will be a golden brown, and the bottom will not be liquidy. If you stick a fork in, it should come back out without any mixture on.

Lemon Chai 3

Step 3: Whilst the cake is in the oven, you can prepare the chai tea sauce. I just followed the instructions on the back of my tea packet. This involved adding boiling water to the mixture, except I halved the amount of water it suggested. Then I added the remainding 100g of caster sugar and simmered the mixture on top of the stove whilst the cake was baking. This will make your chai tea lovely and thick and syrupy. When the cake is out the oven, just poke the top witha fork several times and pour over the tea.

Chai Lemon 4

Just wait to ten minutes to let the tea absorb, and then you’re ready to eat it!

I had loads of lemons left over, so I decided to make lemonade. Just juice the lemons into a jug and then stir in some caster sugar until it is sweet enough for you 🙂

Lemon Chai 5

Lermon Chai 6

I’ve been spending today crafting and baking, it’s been lovely. I hope you’re all having a good weekend!