Paul A Young's chocolate tea bread recipe

1. 1

   Place the ginger, raisins, cardamom, orange zest and sugar into a mixing bowl and pour over the hot tea.

2. 2

   Cover and leave to soak overnight.

3. 3

   The next morning, preheat the oven to 160C/325F/gas 3.

4. 4

   Add the beaten egg to the fruit mixture, followed by the flour, and mix well.

5. 5

   Add the chocolate and mix again.

6. 6

   Pour the mixture into a 1kg loaf tin lined with baking parchment, and bake for 11/2 hours.

7. 7

   Allow the cake to cool in the tin for 30 minutes, then carefully remove.

8. 8

   Wrap the cake in fresh parchment paper and a teatowel for 24 hours before eating.

9. 9

   Serve with soft butter and a real hot chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.