Ingredients
300 ml Earl Grey Tea, brewed
100 g raisins
100 g sultanas
100 g candied peel
oil to grease tin
1 egg, beaten
50 g brown sugar
150 g plain whole meal flour
1 tsp baking powder

Directions:
In a large bowl, mix the tea, raisins, sultanas and citrus peel. Leave to soak overnight.
Preheat oven to 180 °C (gas 4). Lightly grease a 500 g loaf tin.
Stir in the egg and sugar into the tea and fruit mixture. Sift in the flour and baking powder. Stir in the bran left in the sieve, except for 2 tbsp, and mix well.
Pour the mixture into the prepared tin and bake for 1 hour, or until the edges of the bread come away from the sides of the tin and the loaf feels firm to the touch.
Cool the tea bread for a few min in the tin and then invert it on a wire rack. Cut into slices and serve.