75g currants
½ tsp bicarbonate of soda
1 Tick Tock Original Rooibos teabag
Hot water
200g wholemeal flour
1 tsp baking powder
A pinch of salt
Zest of one orange
100g dark sugar
150g butter
2 eggs
100g Tims Dairy Greek style St Clement’s yogurt (plus extra for serving)
Preheat the oven to 190˚C/170˚C fan.
Put the currants, bicarbonate of soda and a Tick Tock Original Rooibos teabag into a mixing bowl. Add hot water, just enough to cover and leave for 30 minutes to absorb.
Line a loaf tin (20cm x 10cm x 7.5cm) with parchment paper.
Put the flour, baking powder, salt and orange zest into a bowl and gently mix together.
In a separate bowl, combine the sugar, butter and eggs using an electric whisk until mixed into a batter.
Once the currants have been soaking for 30 minutes, remove from the liquid and add them to the batter mix you have just made.
You can now discard of the water and teabag as you won't need this anymore.
Incorporate the flour mix to the batter and then add in the yogurt. Mix well and spoon the batter into your loaf tin.
Place into an oven for 45 minutes.
Leave to cool before cutting a slice and then serve with an extra dollop of Tims Dairy yogurt and your favourite Tick Tock cuppa!
