Traditional Welsh Bara Brith Tea Bread

Drench the currants and raisins in scalding hot tea, allowing them to steep for an extended period of time, ideally 8 hours or overnight.\nNext, preheat your oven to a moderate temperature of 350 degrees F (175 degrees C). To prevent the loaf pan from sticking, lightly grease and line it with parchment paper.\nCombine the demerara sugar into the tea, stirring until it is fully incorporated and dissolved. Then, mix this sugar-infused tea with the fruit mixture until everything is well combined. After that, incorporate flour and egg into the mixture until it forms a smooth batter. \nPour this batter evenly into the prepared loaf pan, making sure to cover the entire surface.\nPlace the loaf pan in the preheated oven and bake until it is golden brown, with a toothpick inserted into the center coming out clean. This should take approximately 40 minutes.\nOnce done, remove the loaf from the pan and let it cool for a short while before transferring it to a wire rack to continue cooling completely.