• 6oz currants
  • 6oz sultanas
  • 8oz light muscovado sugar
  • 10 fl oz strong, hot tea
  • 10 oz self-raising flour
  • 1egg, beaten


  • Measure the fruit and sugar into a bowl, pour over the hot tea and leave overnight.
  • Lightly grease and base line a 2 lb tin with greaseproof paper. Pre-heat the oven to 150 degrees C / 300 degrees F / Gas 2.
  • Stir the flour and egg into the fruit mixture, mix thoroughly then turn into the prepared tin and level the surface.
  • Bake in the oven for about 1½ – 1¾ hours or until well risen and firm.