No Welsh afternoon tea would ever be complete without this delicious fruity tea bread, known as Bara Brith or literally – speckled bread. This recipe comes from Gilli Davies.
Gilli is the author of the renowned book of Welsh food, Flavours of Wales, published by Graffeg, which was nominated for a Gourmand World Book Award 2012.
Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 25 minutes
- 450g / 1lb mixed, dried fruit
- 300ml / 2/3 pint cold tea
- 2 tbsp marmalade
- 1 free-range egg, beaten
- 2 tbsp soft brown sugar
- 1 tsp mixed spice
- 450g / 1 lb self raising flour
- Honey to glaze
- Soak the fruit overnight in the tea.
- Next day, mix in the marmalade, egg, sugar, spice and flour. Spoon into a greased 900g loaf tin and bake in a the warm oven 170°C/325°F/Gas 3 for 1 ¾ hours, or until the centre is cooked through.
- Check from time to time to see that the top doesn't brown too much, and cover with a sheet of foil if necessary.
- Once cooked, leave the Bara Brith to stand for 5 minutes, then remove from the tin and place on a cooling tray, brush honey over the top to glaze.