Play around with the type of tea to give a different flavour to the finished brack. Earl Grey will give a more herby, floral taste, while assam will give you a malted loaf, and chai tea a nicely spiced one. I've used Yorkshire tea, which is frankly the best tea around - the 'hard water' one is invaluable for making a decent brew if you live in London.
You will need:
- 400g dried fruit (I used currants because they are mega cheap in Sainsbury's, but you can mix it up)
- 150ml black tea
- 225g self-raising flour
- 175g soft brown sugar
- 1 tsp ground nutmeg
- 1 large egg, beaten
- Soak the dried fruit in the tea overnight in a covered bowl. Or, if you're short of time, boil it all up in a saucepan for around 15 minutes until the fruit plumps up.
- When you're ready to bake, preheat the oven to 180C/350F/gas mark 4 and line a loaf tin with baking paper.
- Drain the fruit and mix in the flour, sugar, nutmeg and egg. If the mixture looks dry or sawdusty, add another half a beaten egg until it comes together.
- Spoon the mixture into the loaf tin and bake for 1hr, until a skewer inserted into it comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a cooling rack.