This classic Welsh tea loaf is something we have had on the counter at Llanw/ Tide every day since we opened. It’s squidgy and rich and keeps really well.
For one loaf:
1 pint of mixed dried fruit. We use a mixture of raisins, dates and prunes.
½ pint soft dark brown sugar
1 free-range egg
½ pint of strong Earl Grey tea
½ tsp mixed spice
Pinch of Pure Sea Salt
1 pint self-raising flour
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 and enjoying with a chunk of Caerphilly cheese, some salted butter and a drizzle of honey.