1 1/2 c dried currants *
1 c strong tea, cooled
1 c brown sugar
2 c self-rising flour
1 egg
Butter for serving, softened
Place currants, tea, and sugar in medium bowl. Stir to combine and let soak overnight.
Preheat oven to 350. Line one 9 x 3 loaf pan with parchment paper, including a cover, and set aside. Stir flour and egg into currant mixture and bake 1 hour. Remove paper cover and bake 1/2 hour more or until pick incerted in center comes out clean. Cool in pan 10 minutes, remove to rack to cool completely. Serve with lots of butter.
Chef's Note: *Zane grapes are used to make dried currants, which are much smaller and sweeter than California raisins. Currants are usually available at Christmas time for making English puddings and such, but unfortunately I had not bought any soon enough to have them for Saint Patrick's day this year. So I substituted dried blueberries for currants in this recipe. Blueberries aren't Irish but came in closer to the correct taste than a raisin would have.
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