- 100 g (4oz) sultanas
- 100 g (4oz) currants or raisins
- 50 g (2oz) glace cherries, chopped
- 50 g (2oz) cut mixed peel
- good splash irish whiskey
- 300 ml (1/2 pint) strong hot tea
- 225 g (8oz) light brown sugar
- a little sunflower oil, for greasing
- 275 g (10oz) self-raising flour
- good pinch of freshly ground nutmeg
- 1 egg, beaten
- 1 tblsp clear honey
- farmhouse butter, to serve
- Place the sultanas in a large bowl with the currants or raisins, glace cherries, mixed peel and whiskey. Pour over the tea and then stir in the sugar until dissolved. Cover with a plate and leave overnight to allow all the fruit to plump up.
- Preheat the oven to 150C (300F/Gas 2). Lightly grease a 900g (2lb) non-stick loaf tin with sunflower oil and then base line with parchment paper. Sieve the flour and nutmeg into a bowl and then stir into the soaked fruit mixture with the egg until evenly combined. Turn into the prepared tin and level the surface. Bake for 1 1/2 hours or until well risen and firm to the touch. A fine skewer inserted into the centre should come out clean.
- Allow the tea bread to cool in the tin for about 10 minutes before turning out. Brush the top with the honey and then leave to cool completely on a wire rack. Cut into slices and spread with butter to serve.