• 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.