Cut up the dried fruit into raisin sized chunks and place in a bowl with the freshly brewed tea and maple syrup, mix it together and cover.

Leave the fruit to soak overnight in the fridge. Removing from the fridge at least 30 mins before preparing the rest of the tea loaf.

Preheat the oven to 180 *c / 160 *c Fan / Gas Mark 4. Line a 1 KG / 2 LB loaf tin with baking parchment.

Sieve the flour into a bowl and stir in the baking powder and mixed spice. Add the two eggs and tea-soaked fruit mixture, including any excess liquid.

Mix all the ingredients together thoroughly, then pour the mixture into the prepared tin.

Bake in the centre of the oven for around 45 mins - 1 hour. To check if it’s baked insert a knife or skewer into the centre of the loaf. If the knife comes out clean then it’s done, if not put the loaf back in the oven checking every 5 minutes. If you feel the top of the cake looks like it may burn, cover the top of the tin with parchment paper and place back into the oven.

When the loaf is cooked, remove from the oven and allow to stand in the tin for around 10 minutes, before turning out onto a wire rack to cool.