2 1/3 cups (12 oz/375 g) currants or golden raisins (sultanas)
1 cup (8 fl oz/250 ml) cold strong tea
1 cup (5 oz/155 g) brown sugar
2 cups (8 oz/250 g) self-rising flour
Butter, for serving
1. In a bowl, combine the currants, tea, and sugar and leave to soak overnight.
2. Preheat the oven to 350 degrees F (180 degrees C/Gas 4). Butter a 9 x 4 x 3-inch (23 x 10 x 8-cm) baking pan and line with parchment or waxed (greaseproof) paper.
3. 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.