This keeps very well wrapped in clingfilm and tin foil, of course the leftover can be made into bread and butter puddings with a dash of Baileys or even just a simple French toast works well!


  • 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



  1. Place the sultanas in a large bowl with the currants or raisins, glace cherries, mixed peel and whiskey.
  2. Pour over the tea and then stir in the sugar until dissolved.
  3. Cover with a plate and leave overnight to allow all the fruit to plump up.
  4. 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.
  5. Sieve the flour and nutmeg into a bowl and then stir into the soaked fruit mixture with the egg until evenly combined.
  6. Turn into the prepared tin and level the surface.
  7. 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.
  8. Allow the tea bread to cool in the tin for about 10 minutes before turning out.
  9. Brush the top with the honey and then leave to cool completely on a wire rack.
  10. Cut into slices and spread with butter to serve.