Recipe by Phillip Davies
Here is a sample recipe ,this one for the ever popular Bara Brith. BARA BRITH ( SPECKLED BREAD :
Top Review by Peri of Havenhold
Excellent with snipped dried apricots, plums and cherries (or cherry & orange flavoured dried cranberries). DO be careful how much dried plum is used ... lovely flavour, but thats prunes!
- 170.09 g dried fruit
- 226.79 g dark brown sugar
- 236.59 ml strong hot tea
- 283.49 g self-raising flour
- 1 egg
Directions See How It's Made
- This is Wales' traditional rich fruit bread.
- South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious.
- Soak the dried fruit and sugar overnight in the tea.
- You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg.
- Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners.
- Bake in a gentle oven at 300 F (150 C) for 1-1/2 hours.
- Cool and store for at least 2 days in a tin so that it matures moist and rich.
- Traditionalists say you should never butter the Bara Brith, but it's lovely that way!