Why not give this Bara brith recipe a try?

 

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 which is widely served, makes a beautifully moist cake as the dried fruit are soaked overnight in tea.

 

Serves: 8-10 slices  |  Prep: 15 minutes | Cook: 1 hour

 

Ingredients

400g mixed fruit (e.g. sultanas, raisins, currants)

300ml strong hot tea

250g self raising flour

1 tsp mixed spice

100g dark brown muscovado sugar

1 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 180°C /Gas 4. Line a 900g loaf tin with bakewell paper and pour in the mixture.

 

  • Bake for approximately 1 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 7 days.

 

  • Warm a little honey to drizzle over the surface of the warm cake for a glazed topping.

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