In a large bowl soak the dried fruit, brown sugar and lemon rind in the hot tea for at least an hour.

Preheat the oven to 190°C/375°F.

Either use a 2lb loaf tin liner or grease and flour a 2lb loaf tin.

In a large mixing bowl add the flour, baking powder, mixed spice and the egg.

Mix thoroughly.

Strain the fruit. Save the tea in case you need some more moisture.

Add the fruit and as much liquid as you need to achieve a nice batter consistency.

Pour the mixture into the prepared tin and bake for 45-50 minutes.

Cool completely.

Slice and serve with butter and a lovely cup of tea (or coffee).