1

Make a strong Earl Grey tea with the tea bag and 100ml boiling water. Put the sultanas, stem ginger, sugar and orange zest and juice in a heatproof bowl and stir in the hot tea. Set aside to soak for at least 1 hour or preferably overnight.

2

Use baking parchment to line the base and sides of a 450g loaf tin (ours measured 13cm x 8cm and was 8cm deep). Preheat the oven to 180°C, fan 160°C, gas mark 4.

3

Stir the eggs into the fruit mixture and sift in the flour. Add the milk and stir to combine. Spoon the mixture into the prepared tin and level o the top.

4

Arrange the orange slices on the top and drizzle with the ginger syrup. Bake for 45 minutes, or until firm and risen. Cool in the tin for 10 minutes before turning out onto a cooling rack to cool completely. 5 Slice into 8 to serve.