Add the tea bags to a medium bowl. Cover with the boiling water, and allow the tea to steep for 5 minutes.

Remove the tea bags.

Whisk in the dark brown sugar.

Stir in the dried mixed fruit.

Allow the mixture to cool. Cover with clingfilm/plastic wrap and refrigerate overnight.

Preheat oven to 350° F / 176° C. Line a 5×9-inch loaf tin with parchment, and spray generously with nonstick spray.

Whisk together the self rising flour, mixed spice, and fine sea salt.

With a wooden spoon or flexible rubber spatula, fold the dry ingredients into the fruit and tea mixture, followed by the egg. Batter will be thick.

Use a rubber spatula to spread batter into prepared pan.

Bake in preheated oven for 1 hour, or until nicely risen and deeply golden brown, and a cake tester inserted in the middle comes out clean.

Transfer to a wire rack and allow loaf to cool completely in pan, about 3 hours. Once cool, use the parchment to lift the loaf from the tin. Use a serrated knife to cut into thick slices. Serve with butter.

Wrap leftover bara brith in aluminum foil. Store at room temperature for up to 5 days.