Classic Bara Brith
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
This classic Welsh tea loaf is rich in flavour and history. 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.
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.