- 125g sultanas
- 100g currants
- 150ml hot black tea
- 1 level tbsp marmalade
- 125g soft brown sugar
- 1 large egg
- 225g self-raising flour
- 1 level tsp mixed spice
Put the sultanas and currants in a bowl. Pour over the hot black tea. Add marmalade and sugar. Stir until the sugar dissolves. Cover with cling film and leave to soak for at least 7 hours or overnight.
Line a 1lb (small) loaf tin with baking paper.
Pre-heat the oven to 160C/140C Fan/Gas 3.
Add beaten egg to the cold soaked fruit. Sift in the flour and mixed spice and stir until evenly mixed.
Turn the mixture into the loaf tin and bake for 1 hour 10 minutes or until a skewer inserted in the middle comes out clean.
Cool on a wire rack.