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Make up some strong tea by pouring 300ml/1¼ cups boiling water over the two tea bags and allowing to steep for 5 mins.Put the currants, dried fruit and sugar into a bowl big enough to take all the other ingredients later, and pour over the hot tea, squeezing the tea bags out well to get all you can out of them. Add the mixed spice then stir gently and thoroughly to combine, and to help dissolve the sugar. Then leave overnight (or for at least 6 hours) to steep. If your eggs live in the fridge, take one out now so it will be at room temperature when you come to use it tomorrow.When you’re ready to bake, heat the oven to 180°C/160°C/350°F fan and line the bottom and butter the sides of a 900g/2lb loaf tin.Add the flour and salt to the steeped fruit in the bowl and stir to mix. When it’s all but mixed in, beat the egg in a cup or small jug, pour into your big bowl and mix again until all the pockets of flour have gone.Spoon and scrape into the buttered tin, smooth the surface, and bake for 40-50 minutes, by which time it will be beginning to come away from the sides and the top will be firm and dark gold, and a skewer or knife poked into the cake will come out clean.Immediately place the tin on a cooling rack, then brush the runny honey all over the top of the hot cake, and leave to cool in the tin. Only once it’s completely cold, remove the cake from the tin, wrap with baking paper then foil and store in an airtight tin or cake-keeper and leave it there, if you can, for two days before serving. When the cake is ready to eat, cut into generous slices, spread each one thickly with butter, and savour the moment.