Follow these steps for perfect results
Crystallised stem ginger
Raisins
Ground cardamom
Orange zest
Light muscovado sugar
Strong Assam tea
Egg
beaten
Self-raising flour
70% dark chocolate
chopped
Combine ginger, raisins, cardamom, orange zest, and sugar in a bowl.
Pour hot tea over the mixture.
Cover the bowl and let it soak overnight.
Preheat oven to 160C/325F/gas 3.
Add beaten egg to the fruit mixture.
Incorporate flour and mix well.
Fold in chocolate chunks.
Pour batter into a 1kg loaf tin lined with baking parchment.
Bake for 1 1/2 hours.
Cool in the tin for 30 minutes.
Remove carefully from the tin.
Wrap in fresh parchment paper and a teatowel.
Let it rest for 24 hours before serving.
Serve with soft butter and hot chocolate.
Expert advice for the best results
For a deeper flavor, use a good quality dark chocolate.
Adjust the amount of ginger to your preference.
Serve slightly warm for the best taste.
Everything you need to know before you start
15 minutes
Can be made 2-3 days in advance.
Slice and arrange on a plate, optionally dust with cocoa powder.
Serve with butter or clotted cream.
Accompany with a cup of tea or coffee.
Enhances the cardamom and ginger notes.
Discover the story behind this recipe
Afternoon tea tradition
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