250 g self-raising flour
100 g raisins
100 g sultanas
200 g dark soft brown sugar or dark brown muscovado sugar
300 ml strong hot tea, strained
1 egg, beaten
1 tsp butter, for greasing
optional: butter for serving
Place sugar and fruit in a bowl and pour over the hot tea. Stir well and leave to stand for 3-4 hours or overnight if possible.
Pre-heat the oven to 150°C. Lightly grease the cake tin and line with greaseproof paper. Use 1 kg (2lb) loaf tin.
Stir the flour and egg into fruit mixture and stir well. Then turn into the tin and bake for 1 1/2 – 1 3/4 hour. Leave to cool in a tin for 10-15 minutes and then transfer on a wire rack to cool completely.
Serve with a butter.