This dense, appley loaf is perfect for breakfast, and even better the next day when the chai spices have had time to infuse.
130g Self Raising flour
½ tsp ground cardamom
1 tsp cinnamon
⅛ tsp ground cloves
⅛ tsp ground nutmeg
3 tbsp skimmed milk
3 tbsp honey
3 tbsp vegetable oil
2 cox, granny smith or braeburn apples, diced or grated
1 Preheat the oven to 180C/350F/gas mark 4. Combine the first seven ingredients in a medium‑size bowl.
2 In a separate bowl, combine the milk, honey, oil and egg until well blended. Add the dry ingredients to the wet and stir until just combined. Fold in the diced apples.
3 Pour the batter into a well-greased loaf tin and bake for 45-50 minutes or until the top is golden and a knife inserted into the centre comes out clean. Cool on a wire rack.