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…