Ingredients Jump to Instructions ↓

  1. 2 1/3 cups currants or golden raisins (sultanas)

  2. 1 cup cold strong tea 1 cup brown sugar

  3. 2 cups self-rising flour

  4. 1 egg Butter, for serving

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the currants, tea, and sugar and leave to soak overnight. Preheat the oven to 350 degrees F. Butter a 9 by 4 by 3-inch baking pan and line with parchment or waxed (greaseproof) paper. Stir the flour and egg into the currant mixture and pour into the prepared pan. Bake for 1 1/2 hours, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Serve the cake sliced and spread with butter.(optional)


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