Instructions

1. 1
   Soak the fruit in tea for several hours. Strain, retain both fruit and tea.
2. 2
   Mix the flour, sugar, spice, baking powder and bicarb.
3. 3
   Add soaked fruit to the dry ingredients, then start to mix.
4. 4
   Add the egg, and continue to mix.
5. 5
   Add the black tea in small amounts, mixing as you go.
6. 6
   Continue to add the tea until the mixture is thick but runny—it should cling to a spoon, but any excess should drop off easily. If you have used up all your tea, a drop of milk can be added instead to achieve this consistency.
7. 7
   Add the chopped glace cherries, which will further increase the moisture of the batter.
8. 8
   Pour into a greased baking tin, and bake at 190°C for approximately 90 minutes. Loosely cover the top with foil for the first hour, to avoid burning. Once cooked, turn out and cool.
9. 9
   Serve sliced with butter and a cup of tea.