|Tea||15 Fluid Ounce, cold (425 Milliliter)|
|Brown sugar||7 Ounce (200 Gram)|
|Mixed dried fruit||12 Ounce (350 Gram)|
|Self rising flour||10 Ounce (275 Gram)|
|Egg||1 , beaten|
Put the tea, sugar and mixed fruit into a bowl.
Cover and leave overnight.
Sift the flour into a bowl, then gradually beat in the egg and tea mixture.
Line a 1 kg./2 lb.loaf tin with a double thickness of greased greaseproof paper and spoon in the batter.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 1 1/2 hours or until a knife inserted into the centre comes out clean.
Cool to lukewarm in the tin, then transfer to a wire rack to cool completely.
Remove the paper before serving.