My Auntie Rose used to make it every sunday when we went to visit her in her flat in Swiss Cottage, London. Then my Mum continued to use it and still does at age 85
- Weigh out your dried fruits...I use whatever I have on hand. Favourite components would be raisins, dates, currents, apricots and crystalized ginger. Soak these overnight in 1 cup of hot earl grey tea and the brown sugar. (you can use any tea...I usually put my leftovers to good use when making a large pot of tea)
- Line a loaf tin with baking paper. Mix into the soaked fruits one beaten egg and 2 cups SR flour.
- Pour into loaf tin Bake at 160c for about 40mins, test with wooden skewer.