Bara Brith - Welsh Tea Bread

Bara Brith - Welsh Tea Bread
Main INGREDIENTS
  • Bread & Cereals
Ingredients
Method

Ingredients

  • 200g raisins
  • 100g sultanas
  • 100g currants
  • 300ml black tea
  • 175g dark muscovado sugar
  • 115g melted butter and extra to grease the dish
  • 2 eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 400g self raising flour
  • Zest of 1 large orange
  • 3-4 tablespoons milk
  • 2 tablespoons runny honey to finish
  • Baking parchment

  • Method

  • 1
    Oven: 170°C / 325°F / Gas Mark 3, pre-heated. Fan Oven: 150°C
  • 2
    Place the dried fruit into a bowl, pour over the tea, cover and leave overnight.
  • 3
    Grease the dish and line the base with a circle of baking paper.
  • 4
    Beat together the sugar with the melted butter, mix in the eggs one at a time and beat in half the flour with the spices. Stir the soaked fruit, orange zest followed by the remaining flour and combine well. Adjust the mixture with 3-4 tablespoons of milk to make a firm dropping consistency.
  • 5
    Pour the mixture into the prepared dish, smooth over the top and bake for 1-1¼ hours. The top should be golden and firm to the touch.
  • 6
    Remove from the oven and brush the honey over the surface of the cake whilst it is still warm.
  • 7
    Cool before slicing and serve with butter.