Chef Mark Tilling
Ingredients
- 200g currants
- 100g dried cranberries
- 150g sultanas
- 150g raisins
- 50g dried apricots
- 50g candied orange
- 1 orange zest and juice
- 100g Orange liquor
- 100g baking chocolate chips
- 170g soft unsalted butter
- 170g soft brown sugar
- 3 large eggs
- 2 tablespoons molasses
- 175g plain flour
- 40g cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 50g ground hazelnuts
- Dried and candied fruit and chocolate decoration Apricot glaze
