How to Make Chocolate Marble Teabread Your Swirls of Happiness

Indulge in the delectable delight of Chocolate Marble Teabread, a heavenly fusion of rich chocolate and tender, moist teabread. This delightful treat brings together the best of both worlds, combining the comforting essence of a classic teabread with the irresistible allure of decadent chocolate swirls.

Perfect for teatime gatherings, family brunches, or as a scrumptious snack to savor throughout the day, Chocolate Marble Teabread captivates the senses with its enticing aroma and mouthwatering visual appeal. The contrast between the light, buttery teabread and the dark, velvety chocolate creates a tantalizing dance of flavors that will leave you craving more with each bite.

Whether you're a devoted chocolate enthusiast or a lover of traditional teabreads, this delightful fusion is sure to win your heart. So, let's embark on a journey of taste and texture as we explore the joy of baking and savoring this divine Chocolate Marble Teabread.

Chocolate Marble Teabread Recipe by The Best of Cadburys
Ingredients: serve 8 - 10

Cooking Time: 10 minutes
100g cadbury’s Bourville chocolate, broken into pieces
175g unsalted butter or margarine softened
175g caster sugar
3 eggs
225g self raising flour
1 teaspoon baking powder
2 standard packets Cadbury Land Creamy while buttons
Cocoa powder or icing sugar, for dusting

Procedures:

Grease the base and long sides of a 1 kg loaf tin. Melt the plain chocolate.
Put the butter or margarine, sugar and eggs in a mixing bowl. Sift the flour and baking powder into the bowl. Beat until the mixture is smooth and creamy. Spoon half the mixture into a separate bowl.
Stir the melted chocolate into one half of the mixture and buttons into the other. Place alternate dessertspoons of the 2 mixture in the prepared tin. Level the surface and bake in a preheated oven, 180C gas mark 4 for 1 hour 10 minutes or until just firm and a skewer inserted into the centre comes out clean.
Leaves the teabread in the tin for 10 minutes, then transfer to a wire rack to cool. Serve dusted with cocoa powder or icing sugar. End.