Easy Irish Tea Cake - cooking recipe

Ingredients

1 (375 g) packet currants
1 cup cold tea
1 cup brown sugar
2 cups self raising flour
1 egg, lightly beaten

Preparation

Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
Serve sliced and buttered. This loaf keeps very well for at least a week.
Cooking and prep time does not include overnight soaking of the currants.