Serves 10 to 15
- 12 ounces (350 g) of mixed black currants and sultanas (golden raisins)
- 1 cup (220 g) of packed dark brown sugar
- 1 cup (240 ml) of warm black tea, strained
- butter, for greasing
- ½ teaspoon of ground cinnamon
- ½ teaspoon of freshly grated nutmeg
- 1 large egg, beaten
- 1 pound (450 g) of self-rising flour
- Mix the currants, sultanas, and brown sugar together in a large bowl, then pour in the tea. Cover the bowl and let it sit at room temperature for at least 6 hours or overnight.
- Preheat the oven the 325ºF (175ºC).
- Line a 2-pound (900-g) loaf pan with parchment paper and lightly butter the parchment.
- Stir the cinnamon and nutmeg into the fruit, then add the egg and stir it in. Slowly stir in the flour with a wooden spoon to form a medium-thick batter, then spoon the batter into the prepared loaf pan.
- Bake for 1½ hours, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown to a dark color, cover the pan with aluminum foil.
- Rest for 10 minutes, then tip it out of the loaf pan onto a cooling rack. Serve slightly warm with good butter or Caerphilly cheese.
Recipe taken from The British Table: A New Look at the Traditional Cohttps://www.amazon.com/British-Table-Traditional-Cooking-Scotland/dp/1419722239oking of England, Scotland Wales by Colman Andrews, published by Abrams, £30
Photography by Hirsheimer & Hamilton