Ingredients
250g currants/sultanas/raisins
250ml cold black tea
115g soft brown sugar
1 egg, beaten
225g self-raising flour, sifted
1 tsp cinnamon
Recipe
1. Soak currants/sultanas/raisins in tea for 12 hours.
2. Pre-heat the oven to 170c/160c Fan, and line the base of a 1kg loaf tin.
3. Combine the dry ingredients and combine using a balloon whisk, then add the beaten egg and mix until combined.
4. Add the currant mixture and any residual tea.
5. Bake for 1hr-1hr 15mins until a skewer comes out clean through the middle of the loaf.