What you need
125g crystallised ginger, finely chopped
½ cup finely chopped dates
2 teaspoons cinnamon
Finely grated rind of 1 orange
½ cup brown sugar
¾ cup strong black tea
1 egg, lightly beaten
1⅔ cups SR flour, sifted
1 cup finely chopped rhubarb
½ cup CADBURY Baking Milk Chocolate Chips
125g PHILADELPHIA Block Cream Cheese, softened
60g CADBURY Baking White Chocolate Melts, melted
1. COMBINE the ginger, dates, cinnamon, orange, sugar and tea in a mixing bowl and stand overnight.
2. ADD the egg, flour, rhubarb and chocolate then stir to combine. Spoon into a paper lined 23cm × 13 cm loaf pan. Bake in a moderately slow oven 160°C for 1-1¼ hours or until cooked when tested Cool for 30 minutes in the pan before turning out onto a wire rack to cool completely. Store in an airtight container until required.
3. BEAT together the PHILLY and chocolate and spread over the loaf before cutting and serving.
This fruity chocolate loaf is perfect with a cup of tea and can also be packed for a picnic!