Cranberry Tea Loaf

The baking for family camp began in earnest this morning. I started out with one of my favourites - cup-of-tea-cake. It's a fat-less loaf cake that is delicious on its own, or spread with butter. Either way it keeps well, and lasts longer than muffins.

Using the same sized mug -

In a large bowl mix
1 mug cranberries
1 mug caster sugar

Pour in 1 mug hot tea 
Leave for at least half an hour, longer if possible, for all the sugar to dissolve, stirring occasionally.

Then mix in:
1 beaten egg 
2 mugs of self-raising flour

Pour into a loaf tin and
Bake for 1 hour on Gas 4