Traditional Yorkshire Brack (Tea Loaf)

Soak dried fruit (sultanas, raisins, currants) in strong, hot black tea overnight.

Once the fruit is plump and has absorbed the tea, stir in sugar, a beaten egg, and mixed spices.

Fold in self-raising flour until well combined.

Pour into a lined loaf tin.

Bake at 160°C for around 60-75 minutes until a skewer comes out clean.

Traditionally fat-free, gaining its moisture solely from the soaked fruit. Serve sliced with butter.