• 225 g/8 oz seedless raisins or mixed dried fruit
• 100 g/4 oz soft brown sugar
• 2 dl/⅓ pint (1 teacup) cold strained tea
• 225 g/8 oz self-raising flour
• ½ level teaspoon mixed spice
• finely grated rind of 1 orange
• 1 egg

Measure the dried fruit and brown sugar into a large mixing basin. Pour over the cold tea and stir well with a wooden spoon. Cover the basin and leave for 12–24 hours.

Sift the flour and mixed spice on to a plate. Add the grated orange rind and lightly mixed egg to the fruit mixture and stir in the sifted flour. Mix all ingredients thoroughly and spoon into a greased and lined small (18- by 10- by 5 - cm, 7- by 4- by 2 - in) loaf pan. Spread the mixture evenly and place in the centre of a very moderate oven (160 °C., 325 °F., Gas Mark 3) and bake for 1½ hours.

Allow the baked loaf to cool in the pan for 20 minutes, then turn out and leave until cold. Wrap in greaseproof paper and store in a tin with a tight-fitting lid. Serve sliced and buttered.