1kg mixed fruit
3 cups black tea
3 cups self-rising flour
1. Preheat oven to 275 degrees F / 135 degrees C Gas 1 Very Cool or Very Slow. Soak fruit in tea overnight. Stir flour into soaked fruit and mix well.
2. Add moree tea if the mixture is too dry. It is quite a thick mixture but sometimes the fruit really absorbs the liquid and it is hard to dampen the flour. Spoon mixture into a 22cm lined cake tin.
3. Bake for 2½ hours or until cooked through. Remove and leave to cool. Wrap in tinfoil or place in an airtight container. Keeps for a month.