This is a proper English cake, full of currants and tea flavours. It’s gooey and stays fresh for ages, perfect with a spread of butter! This is another Mary Berry recipe we follow with a small adjustment. You’ll need to start it the night before.
You will need:
- 175g currants
- 175g sultanas
- 300ml of Earl Grey tea – use two teabags!
- 280g self raising flour
- 230g light brown sugar (preferably muscovado)
- 1 beaten egg
Make the tea and soak the currants and sultanas in the tea overnight.
Pre-heat the oven to 130 degrees and line a 2lb loaf tin with butter. Cut a length of greaseproof paper and put this long-ways into the tin.
Combine all the ingredients in a large bowl, including any extra tea from the soaked fruit. Ensure everything is well mixed. The pour into the tin, ensuring the top is leveled.
Bake, checking after 75 minutes – it is ready when the top has expanded a little and it’s firm to the touch, however it can take up to 1 hour and 45 minutes.
Leave to cool in the tin for a short while and then turn out to cool on a rack.