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Place your sultanas in a medium bowl and cover with the freshly brewed tea. Cover with clingfilm and leave to steep overnight or at least 4 hours.
The next day (or four hours later), preheat oven to 170c.
Add the rest of the ingredients to the sultana mixture and mix well.
Pour this mixture into your lined loaf tin, smoothing the mixture down.
Bake for 50mins-1 hour.
Leave to cool in the tin for about 10 minutes before turning out onto a cooling rack. Leave to cool completely.