Paul A Young's chocolate tea bread recipe

• 250 g (8.8oz) Crystallised stem ginger
• 100 g (3.5oz) Raisins
• 2 tsp Ground cardamom
• 1 Orange - zest only
• 80 g (2.8oz) Light muscovado sugar
• 200 ml (7fl oz) Strong Assam tea
• 1 Medium egg, beaten
• 200 g (7.1oz) Self-raising flour
• 100 g (3.5oz) 70% dark chocolate, chopped into generous chunks

1. Place the ginger, raisins, cardamom, orange zest and sugar into a mixing bowl and pour over the hot tea.
2. Cover and leave to soak overnight.
3. The next morning, preheat the oven to 160C/325F/gas 3.
4. Add the beaten egg to the fruit mixture, followed by the flour, and mix well.
5. Add the chocolate and mix again.
6. Pour the mixture into a 1kg loaf tin lined with baking parchment, and bake for 11/2 hours.
7. Allow the cake to cool in the tin for 30 minutes, then carefully remove.
8. Wrap the cake in fresh parchment paper and a teatowel for 24 hours before eating.
9. Serve with soft butter and a real hot chocolate.

stem ginger, raisins, ground cardamom, orange zest only, muscovado sugar, egg, flour, chocolate

Taken from www.lovefood.com/guide/recipes/10662/chocolate-ginger-and-cardamom-tea-bread (may not work)