Stir the tea bags into the measurement water in a jug and leave to stand for 10 minutes.
Mix together the flour, baking powder, sugar, dried fruit and nuts in a bowl. Remove the tea bags from the water, pressing them against the side of the jug to squeeze out all the water. Thinly slice the butter into the water and stir until melted. Leave to cool slightly. Add to the dry ingredients with the egg and mix together well.
Spoon the mixture into a greased and lined 1 kg (2 lb) or 1.3 litre (2¼ pint) loaf tin (see