Remove crusts on bread and break up roughly into a large bowl. Add the cold black tea and tear apart the bread with a fork until it’s combined and becomes like a stiff and pulpy porridge.
8 slices white bread, 1 cup cold black tea
Add the self-raising flour, sultanas, golden syrup and mixed spice. Allow to sit for 30 minutes.
4 tbsp self-raising flour, 1.5 cups sultanas, 1/3 cup golden syrup, 1.5 tbsp mixed spice
Pre-heat the oven to 200°C / 400°F.
Line a square baking tin with one sheet of thawed shortcrust pastry, cut to size. Layer with the fruit filling and top with one more ‘cut-to-fit’ sheet of shortcrust pastry.
2 sheets shortcrust pastry
Poke holes in the top with a fork, and pop into the oven to bake for 45 minutes.
Once cooked, sit on the bench to cool, then cut into squares.
Serve as is, or top with icing sugar or icing for an extra decadent slice.
icing sugar / powdered sugar