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

Directions

• 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.
• Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper.
• 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.
• 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.
• Turn out the cake and remove the paper. To serve
• cut into fairly thick slices and spread with butter to serve.