A deliciously different loaf using tea and citrus flavours.

Ingredients

• 3 tsp tea
• 1 cup boiling water
• 1 cup currants
• ½ cup dried citrus peel
• 50 grams butter, softened
• ¾ cup caster sugar
• 1 egg
• 2 cups self rising flour

Method

1. Pour the boiling water over the tea leaves and leave to infuse for 5 minutes. Strain and pour over the currants and citrus peel and stand for 1 hour or until cold.
2. Mix the butter and sugar together until well combined. Beat in the egg.
3. Sift the flour and nutmeg over the creamed mixture. Add the cooled tea and currant mixture and fold together. Do not over mix or the loaf will peak like Mt Everest.
4. Bake at 180°C for 30 minutes or until a cake skewer inserted comes out clean.
5. Serve thickly sliced and well buttered if wished.