Wednesday, April 29, 2015

Chocolate Tea Bread

Although this Chocolate Tea Bread recipe is not using our new favorite Tea Infused Butter, it does soak the sugar, cardamon, raisins, ginger and orange zest in the tea overnight for a strong tea flavor. This Chocolate Tea Bread is enjoyed more like cake, sweet and satisfying. Remember to use your t-sleeve while preparing the Assam Tea to prevent the scolding of your fingers and to prepare your tea mess-free. Enjoy Paul A Young's Chocolate Tea Bread recipe, provided below.
  • 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. Cover and leave to soak overnight.
  2. The next morning, preheat the oven to 160°C/325°F/gas 3. Add the beaten egg to the fruit mixture, followed by the flour, and mix well. Add the chocolate and mix again. Pour the mixture into a 1kg loaf tin lined with baking parchment, and bake for 11/2 hours.
  3. Allow the cake to cool in the tin for 30 minutes, then carefully remove. Wrap the cake in fresh parchment paper and a teatowel for 24 hours before eating.
  4. Serve with soft butter and a real hot chocolate.                      

SRC: Learn more about  Paul A Young's Chocolate Tea Bread at:

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