Barabrith

Combine the dried fruits with freshly brewed strong black tea in a large bowl, ensuring the fruit is fully submerged. Cover and allow to soak overnight or for at least 8 hours until the fruit is plump and the tea is absorbed.

Preheat your oven to 170°C (325°F) and grease a standard 900g (2lb) loaf tin, lining the base with baking parchment.

Add the brown sugar and beaten egg to the soaked fruit mixture and stir thoroughly until the sugar has dissolved and everything is well combined.

Sift the flour into the wet ingredients and fold gently until a smooth, thick batter forms with no dry pockets remaining.

Pour the batter into the prepared loaf tin, smoothing the top evenly with a spatula.

Bake in the centre of the preheated oven until a skewer inserted into the middle comes out clean and the top is deep golden brown.

Remove the loaf from the oven and allow it to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Slice thickly and serve with salted butter. Barabrith improves in flavour if wrapped and rested for a day before serving.