Weigh out your sugar, fruit and brew your tea for around 15 minutes.
Remove the tea bag, add in the sugar and stir until it's dissolved. At this point you could add other flavourings if you wanted, for example vanilla or orange extract.
Tip the fruit into a bowl, pour over the tea and cover the bowl with cling film. Leave the bowl for at least 4 hours or ideally overnight. You have now done the hardest part of the recipe!
After your fruit has soaked its time for stage two. Turn on your oven and preheat to 160c.
Take out your loaf tin and oil the bottom and sides. Realistically it shouldn't stick but I flour the sides after spraying them just to be safe!
Get your egg and flour out. Weigh 250g of self raising flour into a mixing bowl. Crack the egg into the wet ingredients and mix in.
Pour the wet ingredients into the flour and mix until you have a thick batter-like consistency.
Pour the mixture into your tin and place into the pre-heated oven for 70mins. Depending on your oven it might be worth poking a skewer into the middle of the loaf to make sure that it's cooked fully.
Once taken out of the oven let it rest in the tin for five minutes before turning out onto a cooling rack for at least an hour.
That's it done! Serve sliced with butter and/or jam. Alternately, toast it first, slather it with butter and serve with a nice cuppa! (You could probably ice it too if you weren't toasting it)
- 0.0pt Black tea (284ml)
- 250.0g Self raising flour
- 200.0g Raisins or sultanas
- 200.0g Soft brown sugar (or any kind really!)
- 1.0 Egg