Paul A Young's chocolate tea bread recipe

  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)

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