• 1 cup hot brewed tea
• ¾ cup dried currants
• ¾ cup golden raisins
• ¾ cup demerara sugar
• 1 ¼ cups self-rising flour
• 1 egg, beaten

Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 2-pound loaf pan. Stir demerara sugar into tea and fruit mixture until dissolved completely; mix in flour and egg until completely integrated into a batter. Spread batter evenly into the prepared pan. Bake in preheated oven until golden-brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan briefly before transferring to a rack to cool completely.