Ginger, fig & chocolate loaves

Use this recipe to make mini loaves for giving, or one large loaf to serve to your visitors in thin slices with tea, coffee or (even merrier) a glass of sherry or eggnog.

120g pistachios, coarsely chopped, plus extra for garnish

100g stem ginger, coarsely chopped, plus extra for garnish 120g dried figs, coarsely chopped

120g dark chocolate (at least 60 per cent cocoa), coarsely chopped 2 oranges, finely grated zest

21⁄2 tbsp rum

3 eggs

1⁄2 cup brown sugar

1⁄2 cup self-raising flour

1 tbsp cocoa

1 tsp ground ginger

1⁄2 tsp each: ground nutmeg and cardamom

Ginger icing

1 cup icing sugar

1 tbsp stem ginger syrup 1⁄2 tsp vanilla extract.

Combine pistachios, ginger, figs, chocolate, orange zest and rum in a bowl and leave for 30 minutes.

Heat oven to 160C. Grease six 1⁄2-cup capacity mini loaf tins or one 23cm x 12cm loaf tin.

Beat eggs and sugar until light and fluffy then fold in nut mixture. Sift over flour, cocoa and spices and mix to just combine.

Spoon mixture into prepared tins and bake – mini loaves 20-25 minutes, large loaf 50-60 minutes, or until cakes are cooked when tested with a skewer. Leave in tins 5 minutes before turning out to a wire rack to cool completely.

Icing:

Combine icing sugar, ginger syrup and vanilla with enough water to form a pouring consistency. Pour over cooled loaves and decorate with extra chopped ginger and pistachio nuts.