Ingredients
• 375g currants
• 1 cup brown sugar
• 3⁄4 cup cold black tea
• Cooking oil spray, for greasing
• 2 cups plain flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp mixed spice
• 1 egg, whisked
• 1⁄4 cup whisky
• 2 Tbsp demerara sugar
• Icing sugar, for dusting
• Butter, to serve
Method
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Put currants, brown sugar and tea in a bowl and stir until well combined. Cover and stand overnight.
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Preheat oven to 180°C. Grease a medium loaf tin with cooking oil and line with baking paper. Sift flour, baking powder and spices over fruit mixture. Stir to combine. Add egg and whisky and stir to combine. Spoon mixture into prepared tin and sprinkle with demerara sugar. Bake for 50-60 minutes or until cooked when tested with a skewer.
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Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar. Serve with butter.