Bara Brith
Serves: 8
This is not the traditional recipe for bara brith, meaning 'speckled bread', as the original recipe was based on an yeasted bread. However this version is widely served and makes a beautifully moist cake as the dried fruit is soaked overnight in tea.
Ingredients:
400g mixed fruit (e.g. sultanas, raisins, currants)300ml strong, hot tea
250g self-raising flour
1 tsp mixed spice
100g dark muscovado sugar
1 free-range egg, beaten
Honey to glaze
method:
- Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak for at least 6 hours or overnight.
- Next day, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together.
- Preheat the oven to 180C/350F/Gas 4. Line a 900g loaf tin with baking paper and pour in the mixture.
- Bake for approximately one hour until the cake has risen and cooked through. Leave to cool on a rack and store for 2 days before eating. Serve sliced with butter. This mixture can be doubled to make 2 loaves and will keep for up to seven days.
- Warm a little honey to drizzle over the surface of the warm cake for a glazed topping.
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