1. Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak. 2. Next day add the self-raising flour and the SR Flour and the lightly beaten egg. 3. Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin. 4. Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool. 5. Serve sliced and buttered. This loaf keeps very well for at least a week. 6. Cooking and prep time does not include overnight soaking of the currants. ---------------------------------------------------------------------------
Nutrition
Ingredients
