Recipe adapted from the Cook and The Baker, and inspired by Erin Made This. Traditional sultana version: if chocolate isn’t for you, you can stick to the original recipe and use 350g dried fruit - sultanas, dried apricots, currants. Soak sultanas in 1 cup of strong, hot Earl Grey tea 30 minutes for extra flavour. In this version, add the dried fruit at the end of the kneading process (before the first prove), rather than before the second prove. Feel free to up the spices as well!Best eaten on the day, or reheated the day after. Any extras freeze extremely well, wrapped individually in plastic wrap.