This tea bread originates from Wales and I'm sure many Welsh families have differing recipes but this is my adaptation of a classic.
Bara Brith - meaning 'speckled bread' in Welsh
So much more than a fruit loaf, it's moist, fat free, lasts for ages and peeeeeeerfect with a cup of tea!!!
Ingredients
- 450g/1lb dried mixed fruit -raisins,mixed peel,apricots,dates
- 250g/9oz raw unrefined brown sugar
- 300ml/½ pint warm black tea
- 2 tsp mixed spice & cinnamon
- 450g/1lb self-raising wholemeal flour
- 1 free-range egg, beaten
MMellys Method
First things first (such an annoying saying of course the first thing comes first,silly)
You need to soak the fruit in the tea, sugar and spices overnight -I used 4 tea bags- you could switch it up and use flavoured tea like chai tea.
The next day:
Preheat the oven to 180C
Once your fruit has soaked up most of tea ( it still will be very moist) you can mix in the egg.
Then mix in the flour until well combined.
Place in a lined loaf tin and pop on middle shelf of the oven for around 1 hour 30 minutes. Keep checking though towards the end as mine caught slightly on top!
Enjoy plain or slathered in your preferred choice of butter :-)
The best thing about this cake/bread is it actually gets better after a few days and stays moist and soft because of all the fruit.
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