4 English tea bags, I like to use Rington’s or Yorkshire Tea
150g butter, room temperature
2 eggs, room temperature
Begin by infusing the tea bags in a mug boiling water, around 250mls. Cream the butter and sugar until light and fluffy then alternate beating in the eggs and adding the flour until you have a thick batter. Add the tea mixture to the batter, squeezing each bag dry with a spoon to get the density of flavour, and then mix well.
Transfer the mixture into 4 mini plastic pudding bowls which has been wrapped in tin foil on the outside. Alternatively you could steam them in tea cups or mugs. Cover the top of the bowls /cups with tin foil and secure with an elastic band.
Place into a pan used for steaming or alternatively a deep pan filled around a third of the way up with boiling water, using an upside down bowl above the water level for the puddings to stand on. Cover with a lid and steam for 1 hour on a low heat, topping up when necessary.
The puddings are cooked when they feel firm to touch. If plastic bowls were used you could then serve the pudding inside a cup before turning out onto a small plate and serving with cream; a dessert alternative to a good cream tea.