Ingredients
- 175g/6oz currants
- 175g/6oz sultanas
- 300ml10fl oz strong hot Earl Grey tea
- 275g/9¾oz self-raising flour
- 225g/8oz light muscovado sugar
- 1 large free-range egg, beaten
- butter, for greasing, plus extra to serve
Method
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Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb.
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Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper.
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Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly.
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Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes.
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Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve.
Earl Grey tea bread