Wed, 3 September 2025
Ingredients
225g (8oz) sultanas
225g (8oz) currants
25g (1oz) cherries
350ml (12fl oz) strong, cold tea
1 beaten egg
200g (7oz) sugar
1 level teaspoon mixed spice
215g (7 ½ oz) self-raising flour
13 x 20cm (5 x 8in) loaf tin, lined with parchment paper
2 tablespoons of honey
Method
Soak the fruit in the tea overnight.
The next day preheat the oven to 180°C/350°F/gas 4.
Add the beaten egg, sugar, flour and mixed spice to the fruit mixture. Pour into the prepared tin and bake in the oven for 1½ hours. You may need to cover the top with greaseproof paper while cooking to protect the it.
When cooked, brush the top with honey and allow to cool on a wire rack. Cut into slices and serve with butter.
