400g sultanas
1 cup Chelsea Dark Cane Sugar
1 cup cold STRONG black tea 
2 cups of self-rising flour, sifted
1 egg (pre-whisked)

Put sultanas and Chelsea Dark Cane Sugar in a bowl, cover with the cold tea and leave to soak overnight.
Next day stir the mixture to ensure that the sugar is not stuck to the bottom of the bowl. Then, stir in a well beaten egg and then mix in the sifted flour.
Line a loaf tin and pour in the batter.
Bake on the middle shelf of a preheated oven at 335° F or 170°C for about 40 minutes.
Test with a skewer to see if loaf is cooked through, it should still be slightly sticky inside!
Cool on a wire rack.
This is lovely spread with butter, but can be eaten without.

This recipe can also be cooked in muffin tins (cook for about 10-12 minutes) and used as individual puddings with cream or custard.