Bara Brith

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 oven to 350 degrees F (175 degrees C).

Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.

Stir demerara sugar into tea and fruit mixture until dissolved completely.

Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.

Spread batter evenly into the prepared bread pan.

Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.