175ml strong redbush tea
225g mixed dried fruit (currants, sultanas and raisins)
zest and juice of 1 unwaxed orange
150g soft light brown sugar
225g Shipton Mill white self-raising flour
pinch of salt
1 tsp ground mixed spice
Grease and line a 900g loaf tin.
Infuse a tea bag in 175ml of boiling water for 10 minutes.
Place the dried fruit, orange zest and juice, sugar and tea in a large mixing bowl. Stir, cover and leave overnight.
The following day, preheat the oven to 180 degrees centigrade / Gas Mark 4.
Lightly beat the egg and stir into the fruit mix.
Sift the flour, salt and mixed spice together over the fruit mix. Using a large metal spoon, carefully combine until resembles a soft dough.
Spoon into the prepared loaf tin and give the tin a sharp tap to level the contents.
Bake for between 45 - 60 mins until golden brown and a skewer inserted into its centre comes out clean.
Leave in the tin to cool completely.
Once cold, wrap in greaseproof paper and store in an airtight tin. It is best left to mature for a few days before eating. It will keep for 2-3 weeks in the tin