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Irish Teacake

2 1/3 cups currants or golden raisins (sultanas)
1 cup cold strong tea
1 cup brown sugar
2 cups self-rising flour
1 egg

Combine the currants, tea, and sugar and leave to soak overnight.

Preheat the oven to 350 degrees F. Butter a 9 by 4 by 3-inch baking
pan and line with parchment or waxed (greaseproof) paper.

Stir the flour and egg into the currant mixture and pour into the
prepared pan. Bake for 1 1/2 hours, or until a skewer inserted in the
middle of the cake comes out clean. Allow the cake to cool in the pan
for 10 minutes before turning out onto a wire rack to cool completely.

This is a test

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