Currant Tea Cake
1 tea bag
250ml boiling water
1/2 cup (110g) sugar
2 cups (300g) self-raising flour, sifted.
1. Place teabag in a jug. Cover with boilng water and cool.
2. Combine currants and sugar in a bowl, pour over cooled tea. Stir to combine. Cover and stand for at least 3 hours or overnight.
3. Preheat oven to 170.C. Lightly grease and flour a 10cm X 20cm loaf pan.
4. Stir flour through currant mixture. Spoon into prepared pan. Bake for 35-40 minutes, until cooked through.