Soak fruit sugar and tea together overnight, covered.
Drain the fruit, and reserve liquid.
Mix drained fruit with the beaten egg into the flour Using a little of the liquid to make a firm dropping consistency.
(This depends on the size of egg used, but about two tablespoons of liquid is used.) Grease a one pound loaf tin and line with greased paper.
Tin should hold 1 1/2 pints.
Bake gas mark 4 or 350 degrees F.
Bake about one hour, or until firm.
Leave in the pan about 6 minutes.
Then turn out onto wire tray to cool.
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