Begin by measuring and preparing your ingredients.

Preheat your oven to 160°C (320°F) and grease a loaf tin (approximately 2 lb capacity) with butter or cooking spray. For easy removal later, line with parchment paper.

In a mixing bowl, cream together the softened butter and dark brown sugar using an electric mixer on medium speed for about 3-5 minutes until light and fluffy.

With the mixture still beating, add the two large eggs one at a time, ensuring each is fully incorporated before adding the next.

Sift the self-raising flour, ground ginger, ground cinnamon, ground nutmeg, and salt into the bowl. Gently fold the dry ingredients into the mixture until just combined.

Gradually pour the cooled strong black tea into the batter, stirring gently until smooth.

Fold in the chopped crystallized ginger.

Transfer the mixture into the prepared loaf tin, smoothing out the top.

Bake for 50-60 minutes, checking doneness with a skewer. If it browns too quickly, cover loosely with aluminum foil.

Cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.