Instructions

1. Preheat the oven to 180°C (350°F) and line an 8-inch square baking tin with pastry dough, leaving some overhang for easy removal.
2. In a large mixing bowl, soak the crumbled stale bread in the hot brewed tea for about 10-15 minutes, or until it becomes soft and mushy.
3. Once the bread has softened, add the grated gur, mixed spice, and raisins to the mixture. Stir well until all ingredients are thoroughly combined and the mixture is evenly moist.
4. Spread the bread mixture evenly over the base layer of pastry in the baking tin.
5. Cover the filling with another layer of pastry dough, sealing the edges well to lock in the filling.
6. Bake in the preheated oven for approximately 1 hour, or until the pastry is golden brown and the filling is set.
7. Remove the cake from the oven and let it cool in the tin for at least 30 minutes before lifting it out using the overhanging pastry. Cut into squares and serve.