Fruity tea loaf

1 Put the fruit, tea (and tea bag) and whiskey or brandy (if using) into a bowl and leave to soak for at least one hour, or overnight if preferred.

2 Preheat the oven to 180 degrees Celsius and grease a 1.5lb loaf tin and line with parchment paper.

3 Whisk the egg with the sugar in a stand mixer, electric beater or by hand until light and fluffy, about five minutes.

4 Sift the flour, baking powder, salt, mixed spice, cinnamon and ginger into a large bowl. Grate in the lemon zest.

5 Remove the teabag from the fruit, and add the fruit, including the liquid, to the egg mix. Stir well to incorporate and add the dry ingredients. Mix well to combine and pour into the loaf tin.

6 Bake the loaf for 50-55 minutes in the preheated oven until a skewer or knife inserted into the centre comes out clean.

7 Leave the loaf to cool for 10 minutes or so before turning out onto a wire rack and cooling completely.