• 200 g (7 oz) plain dark chocolate
  • 200 g (7 oz) butter
  • 1 teaspoon ground mixed spice
  • 175 g (6 oz) golden caster sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 225 g (7½ oz) self-raising flour
  • ½ teaspoon baking powder
  • 100 g (3½ oz) plain dark chocolate, chopped

Melt the chocolate in a bowl over a pan of simmering water (see page 10) and stir in 25 g (1 oz) of the butter and the mixed spice.

Place the remaining butter, sugar, eggs and vanilla extract in a bowl. Sift the flour and baking powder into the bowl and beat until light and fluffy.

Grease the base and long sides of a 1 kg (2 lb) loaf tin. Spoon one-quarter of the mixture into the tin. Spread one-third of the chocolate mixture over the cake mixture. Repeat the layering of the cake mixture and chocolate sauce, finishing with a layer of cake mixture. Sprinkle with the chopped chocolate.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 1¼ hours or until risen and a skewer inserted into the centre of the teabread comes out clean. Leave in the tin for 10 minutes, then transfer to a wire rack to cool.

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