Recipe - Borracho Beans

3 cup Mixed currants; raisins and
sultanas, (450 g)
1 One fourth cup Strong tea; (300 ml)
Three fourths cup Brown sugar; (175 g)
1 lg Egg; beaten
2 tablespoon Melted butter; (25 g)
1 Three fourths cup Plain flour; (275 g)
One half teaspoon Bicarbonate of soda

Soak the fruit overnight in the tea, in a large mixing bowl. Preheat the
oven to 350 degrees (180 C; gas mark 4). Stir into the soaked fruit the
sugar, the egg and the melted fat. Sieve the flour and the bicarbonate of
soda into the mixture and mix well. Spoon into a lightly greased and lined
9"x5" (900g or 2lb) loaf tin and bake in a moderate oven for 1 to 11/4
hours, or until firm to the touch. Leave in the tin for about 5 minutes,
then turn out and cool on a wire rack. Serve cut or sliced up and generously
buttered. (Makes a 2 lb. loaf900g) Typed by Lynn Thomas
dcqp82a@prodigy.com. Source: Beatrix Potter's Country Cooking by Sara
PastonWilliams.

Recipe by: Beatrix Potter's Country Cooking Posted to TNT Prodigy's
Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 2
Se, p 1997