- Begin this the evening before by placing all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight so the fruits become plump and juicy.
- The next day, pre-heat the oven to gas mark 3, 325°F (170°C), then place the nuts on a baking sheet and pop them into the oven for 6-8 minutes (use a timer, as they burn easily). Then, when they’re cool, roughly chop them.
- Next, add the beaten egg mixture to the bowl containing the fruits. Then sift in the flour, add the toasted nuts and give everything a really good mixing.
- Divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1¼-1½ hours, until they feel springy in the centre. Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool. Then have patience – it won’t be long before you can taste some.
- 8oz/225g raisins
- 8oz/225g currants
- 8oz/225g sultanas
- 4oz/110g whole candied peel, cut into ¼ inch (5 mm) pieces (leave out if preferred)
- 8oz/225g demerera sugar
- 10 floz/275ml hot tea
- 1 large egg at room temperature, lightly beaten with 2 tablespoons milk
- 1lb/450g self-raising flour
- 2 x 1lb (450g) loaf tins (15 x 19.5 x 7 cm), the bases lined with silicone paper (parchment).