Preheat the oven to gas mark 2, 150ºC, 300ºF. Put the fruit and sugar into a bowl, add the whisky and stir to mix, then pour over the tea. Cover and leave for several hours or overnight. Take a 1kg (2lb) loaf tin and lightly grease and line. Add flour and egg to the fruit and stir until thoroughly mixed. Spoon the mixture into the tin and level. Bake for 1-1¼ hours until the tea bread is well risen and firm to the touch.
Allow to cool slightly in the tin and then turn out. Serve sliced and buttered.
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