Bring the jaggery and water to a low simmer until the jaggery has completely melted

Then place on a high heat for 2-3 minutes whilst stirring, the syrup will darken slightly and reduce

Turn the heat off and allow the syrup to cool completely

Bring the milk, tea leaves, chai spice mix, vanilla and any optional add-ins to a low simmer

Whilst on low heat, simmer for 15 minutes to allow the chai to concentrate and reduce

Strain the chai through a fine tea sieve and allow to cool completely

Preheat your oven to 140'C fan or 160'C conventional

Mix the ground flaxseeds with the 2tbsp water and allow it to sit for 5 minutes to hydrate

Whisk together the oil, flax seed mixture and sugar together

Add the cooled chai and whisk once again

Mix together the flour, salt and baking powder

Sieve the flour mix into the wet mix and then fold to incorporate

Place into a lined and greased 7" cake tin and bake for 50 minutes or until a toothpick comes out clean

Allow to cool for 10 minutes before turning out onto a wired rack

Place the cake and wired rack over another baking tray (to catch any excess syrup) and make holes across the cake with a toothpick

Spoon the syrup over the surface of the cake as evenly as possible. Do this 1 spoonful at a time to allow the syrup to soak in

Allow to cool for a minimum of 2 hours

Mix together the milk, turmeric, corn flour, sugar, and vanilla before placing on the heat, and whisk until the corn flour has fully dissolved

Place the custard mixture on a medium heat and continue to whisk throughout

After several minutes, the colour will deepen and the custard will thicken

When you've reached your desired consistency, add the butter and place the custard on a low heat. Continue to whisk for a further minute until incorporated

Best served warm, garnish custard with rose petals for fragrance if desired