75g dried currants
175g brown sugar
115g soya margarine
250ml strong tea
250g plain flour
1 1/2tsp baking powder
1tsp ground cinnamon1/8tsp salt
Prep: 30 mins |Cook: 45 mins
In a medium saucepan, combine the sultanas, currants, brown sugar, butter and tea. Cook over medium heat, stirring occasionally, until boiling. Boil for 20 minutes, then remove from heat and set aside to cool.
Preheat oven to 350°f/180°c/Gas 4. Grease a loaf tin or 20cm round cake tin.
In a medium bowl, stir together the plain flour, baking powder, salt and cinnamon. Add the boiled ingredients and mix until well blended. Pour the mixture into the prepared tin.
Bake for 45 minutes in the preheated oven, then reduce the oven temperature to 320°f/160°c/Gas 3 and bake 15 more minutes, or until a skewer inserted comes out clean.
Cool, store in an air tight container to retain freshness.