SPECKLED BREAD

 500 g (2 cups) self-rising flour

450 g mixed fruit

100 g brown sugar

425 ml tea Earl Grey or Lapsang Shousong 

1 tsp salt

1 tsp allspice

1 large egg

Place the fruit and sugar in a bowl and pour the hot tea over and let it infuse for at least 5 hours. 

Preheat the oven to 180 C (350 F) and line a loaf tin with parchment.  Stir the flour, salt, and allspice into the soaked fruit until everything is properly combined, then crack the egg, whip it, and stir into the mixture.  

Spoon the batter into the loaf tin and bake for 50-60 minutes or until a skewer inserted in the center of the bread comes out clean. Let it cool completely in the tin, take it out of the tin, cut it into slices, spread it with butter, and enjoy. It freezes well.