Ingredients 2 Earl Grey teabags (or 1 tablespoon loose tea wrapped in muslin) 150ml boiling water 2 tablespoons honey 225g raisins or mixed fruit 225g self raising flour Zest of 1 lemon 120g light brown sugar 1 beaten egg 45ml milk
2lb loaf tin
Method - The evening before you want to bake the cake, place the teabags in a bowl and pour over the boiling water. Add the fruit and honey and gently mix together (you don't want to burst the teabags) . Cover and leave overnight for the tea to infuse into the fruit. - Preheat the oven to 160C and line a 2lb (900g) loaf tin - Most of the liquid will have been absorbed into the fruit. Carefully remove the teabags, squeezing them to extract every last bit of tea. - Add the flour, lemon zest, sugar, egg and milk to the bowl and mix well together until there are no more traces of flour. - Pour the batter into your loaf tin and smooth the top with the back of a spoon. - Bake for 55-60 minutes until well risen, golden and firm to touch. Test with a skewer that it is cooked through. - Leave to rest in the tin for 15 minutes before turning out and finish cooling on a rack.