225g (8oz) sultanas
100g (4oz) raisins
100g (4oz) currants
175g (6oz) Demerara Sugar
150ml (1/4 pint) tea, hot
1 Egg size 3
225g (8oz) self raising flour

(1) Mix together the dried fruit, sugar and hot tea.

(2) Cover and leave overnight.

(3) Heat oven to 160C, 325F Gas mark 3. Grease and line the base of a 1kg (2lb) loaf tin.

(4) Add the egg, beat well, then stir in the flour.

(5) Place the mixture into the tin and bake for around 1.5 to 1.75 hours, until firm.