In a bowl, combine the currants, tea, and sugar and leave to soak overnight.
Preheat the oven to 350 degrees F. Butter a 9 x 4 x 3-inch baking pan and line with parchment or waxed (greaseproof) paper.
Stir the flour and egg into the currant mixture and pour into the prepared pan. Bake for 1 1/2 hours, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Serve the cake sliced and spread with butter.(optional)
Recipe reprinted by permission of Weldon Russell. All rights reserved.