Preheat the oven to 180°C/Fan 160°C/gas mark 4 and grease and line a 2lb loaf tin. Make the tea in a jug or bowl (leaving the teabags in) and add the raisins to it. Leave for 20 minutes.

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In the meantime stir together the flour, coconut, sugars and cinnamon until well distributed.

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If the brown sugar has any lumps be sure to squash these with the back of a spoon. Add the raisins and tea being careful to discard the teabags. Then add the egg. Use a spoon to combine, but beware overmixing.

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Spoon into the prepared tin and bake for 50 minutes – 1 hour until a skewer comes out of the centre of the cake clean.

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Cool on a wire rack in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack.

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This recipe has been lovingly prepared by Great British Bake Off finalist Holly Bell from www.recipesfromanormalmum.com.

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Serve with a cup of Typhoo tea!