Like lots of classic recipes, this one uses pints for ease – but we know some people prefer to use weights, so we’ve included both. Serve with a chunk of Caerphilly cheese and a drizzle of Welsh honey, or slather it in salted butter and serve warm with hot tea.
Ingredients
- For one loaf: 350g (1 pint) mixed dried fruit. We use a mixture of raisins, dates and prunes
- 225g (1/2 a pint) soft dark brown sugar
- 1/2 tsp mixed spice
- 275ml (1/2 pint) hot, strong Earl Grey tea
- 375g (1 pint) self-raising flour
- Pinch of Pure Sea Salt
- 1 medium free-range egg
Method
- The night before you plan to make this bara brith combine the dried fruit, sugar, mixed spice and the hot tea in a large mixing bowl.
- Cover and leave to stand at room temperature overnight. The next day preheat the oven 170oc and line a 2lb/ 900g loaf tin with a strip of baking parchment.
- Sift the self raising flour and add to the bowl of soaked fruit which should now have absorbed most of the liquid, along with the egg.
- Stir together with a wooden spoon until the ingredients are well combined.
- Transfer to the loaf tin and bake for 40 mins, or until a skewer comes out clean.
- Leave to cool before slicing.
