Ingredients
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3 ounces butter, softened
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup unsweetened cocoa
1 teaspoon ground cinnamon
1/4 cup powdered sugar
1 egg
2 tablespoons dark brown sugar
1/4 cup shelled pecans or 1/4 cup walnuts, chopped
1 1/4 cups hot earl grey tea
1/4 cup honey
Preparation
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Grease a shallow 5 cup ovenproof dish with a little butter. Sift the flour, baking powder, baking soda, cocoa, and cinnamon in a large bowl. Add the butter, powdered sugar, and egg, and beat until well blended. Turn into prepared dish and sprinkle with the brown sugar and nuts.
Pour the tea into a large pitcher, stir in the honey, and carefully pour over the pudding.
Bake in a preheated oven, 325F/160C for 50 to 60 minutes, until firm to the touch in the center.
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