Line a 10 hole mini loaf tin (see notes for one 2lb loaf tin). Preheat the oven to 150c/130c fan/gas 2.
In a large bowl, add the raisins, tea bags, malt extract and boiling water. Stir and let brew for 5 minutes. Remove the tea bags and dispose.
To the raisin/water/malt mixture, add the eggs and sugar and stir to combine.
Add the flour, cocoa powder, baking powder and baking soda and mix together until totally combined. Add the chocolate chips and stir for the last time! The mixture should be fairly 'sticky' but cake-batter-like.
Use a spoon to add mixture to the prepared tin, filling each hole to an equal level. Bake for approx 30 minutes - until dark brown and a skewer inserted comes out clean. Brush over a little more malt extract for that shiny look and let cool on a wire rack. Serve with some salted butter!
