300 ml hot strong masala chai tea (I used two tea bags and let it stew for about 10 minutes)
225g self-raising flour
1 large free range egg, beaten
Stir before you go to bed and again before you use.
Sift the flour over the fruit in the bowl and add the beaten egg then fold everything in together.
Spoon the mixture into the prepared tin and bake for 1 hour (A BIG NOTE: the first time I made this, I found that the top burnt before the middle was cooked because it was so dense, and the high sugar content might not have helped. My advice is, loosely cover the top with foil for the first 40 minutes of cooking and then take it off to allow the top to brown and cook. Keep checking for doneness but you might find it takes longer than an hour. Just be vigilant).
If the skewer comes out clean the loaf is cooked, though it may take up to another 15 minutes depending on your oven.
Cool in the tin on a wire rack before turning out. Wrap in greaseproof and foil and store in a sealed container, it keeps well for a couple of weeks. And eat a slice with a cup of tea. Often.