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Place the teabag in a mug and pour over boiling water. Leave for 20 minutes, before removing the teabag
Heat the oven to 180C
Add the cornflakes to a large bowl with the dried fruit and pour over the tea. Give them a stir and set aside
When the flakes and fruit have soaked up all the tea, add the flour, sugar, golden syrup, baking powder and beaten egg
Give it a really good stir until you have a thick cake batter
Tip into a lined or greased 2lb baking tin and bake in the oven for 1 hour or until cooked through
Slide a knife into the centre and if it comes out clean it's cooked. If the top is browning too quickly, cover the cake in foil for the last few minutes of cooking
Leave to cool in the tin for 10 minutes, before placing it on a cooling rack
Cut into slices and eat