3 c Mixed currants; raisins and
-sultanas, (450 g)
1 1/4 c Strong tea; (300 ml)
3/4 c Brown sugar; (175 g)
1 lg Egg; beaten
2 tb Melted butter; (25 g)
1 3/4 c Plain flour; (275 g)
1/2 ts Bicarbonate of soda
Soak the fruit overnight in the tea, in a large mixing bowl. Pre-heat the
oven to 350 degrees (180 C; gas mark 4). Stir into the soaked fruit the
sugar, the egg and the melted fat. Sieve the flour and the bicarbonate of
soda into the mixture and mix well. Spoon into a lightly greased and lined
9″x5″ (900g or 2lb) loaf tin and bake in a moderate oven for 1 to 1-1/4
hours, or until firm to the touch. Leave in the tin for about 5 minutes,
then turn out and cool on a wire rack. Serve sliced and generously
buttered. (Makes a 2 lb. loaf–900g)
Yields
1 Servings