Rub flour, salt, yeast, and butter together in a bowl until they look like fine crumbs.
Stir in the brown sugar, mixed spice, and mixed dried fruit.
Mix in the egg and 225ml of warm tea to create a dough.
Knead the dough on a flat surface until smooth.
Place dough in an oiled bowl and let rise until doubled, about 60 minutes.
Preheat the oven to 200°C and grease a 900g loaf tin.
Knock back the dough, shape it into the tin, and let prove for 30 minutes.
Bake in the centre of the oven for 20 minutes.
Cover the loaf with foil and bake for another 25 minutes.
Remove from the oven and cool on a wire rack for 20 minutes.
Boil 50ml of water and caster sugar in a saucepan until syrupy.
Brush the glaze over the loaf and let it cool completely before slicing.