The day before: put the fruit, sugar and tea in bowl or jug and leave overnight.
The next day, preheat the oven to 180°C/Gas 4 and grease a 500 g loaf tin well or arrange 8–10 muffin cases on a baking sheet. In a large mixing bowl, beat the egg with the marmalade and add the overnight mixture of tea, sugar and fruit. Sift the flour and spice, add the chocolate and mix into the other ingredients.
Pour into the prepared tin or muffin cases and bake in the oven for 1 hour for the loaf or 20–30 minutes for the muffins, or until cooked (they spring back when pressed). Let cool in the tin or cases for 20 minutes before turning on to a wire rack to cool completely.