I hope you’re all well and never too far away from your ovens. It’s been a while since I posted my last recipe. If you’re following Rise and Shine Baking on social media, you might have seen that I’ve been very busy re-starting some of my face-to-face baking classes, which I had to cancel due to the pandemic. While I’m doing my best to re-launch more regular classes and working out general logistics of the direction I’d like to take my small business, here comes a recipe for a chocolate tea loaf.
It’s one of those recipes you can sort of squeeze in between work and running errands, when you’re a bit short of time (like I have been) but still want a lovely homemade treat which is fool-proof and requires very little effort.
This delicious chocolate tea loaf is a cross between sweet bread and cake and is nothing but a chocoholic‘s take on tea loaf. Traditional tea loaf is full of aromatic spices and dry fruit soaked overnight in tea. My version contains cocoa powder for a rich, chocolatey flavour, and is decorated with two kinds of melted chocolate and pistachios. Why, you want to know? Because life is too short, November evenings are long and I love chocolate! It’s probably one of the easiest and quickest bakes you’ll ever come across, no electric mixer is needed. The added bonus is that it has no fat and is diary-free.
During lockdown I posted a recipe for speckled bread aka tea loaf, fruit loaf, Irish barm brack, Welsh bara brith. (They all have the same thing in common: dry fruit soaked in tea.) Several people gave it a go with grand success so I decided to revisit the recipe, tweak it a bit and give it a new life. A new life full of fragrant cloves and allspice and drizzled with melted chocolate! Here comes a super easy bake which says slow down, put the kettle on, Christmas is coming… Enjoy.
Makes a 2lb/1kg loaf (Tin about 24cm long, 13cm wide, 7cm high)
For the batter
For the chocolate drizzle
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