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Ingredients
- 6 ounce Dry fruit
- 8 ounce Dark brown sugar
- 1/2 pt Strong warm tea
- 10 ounce Self-raising flour
- 1 x Egg
Directions
- This is Wales' traditional rich fruit bread. South Wales makes it with baking pwdr; Northerners prefer yeast as the raising agent. Either way it's delicious.
- Soak the dry fruit and sugar overnight in the tea. You can use either fresh tea, or possibly the cool dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Fold in the lightly beaten egg. Line a small loaf-tin with buttered paper then tip in the mix, smoothing it well into the corners.
- Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1 1/2 hrs. Cold and store for at least 2 days in a tin so which it matures moist and rich.
- Traditionalists say you should never butter the Bara Brith, but Dorothy says do, as it's lovely which way.
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