Traditional Welsh Bara Brith

Recipe by Phillip Davies
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READY IN:
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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