September 27, 2015 by dgarnett2013
Bara Brith: A Cook’s Year in a Welsh Farmhouse by Elisabeth Luard
- 500g mixed dried fruit and peel
- 300ml hot strong tea
- 250g self-raising flour
- 1 tsp mixed spice
- 125g dark brown muscovado sugar
- 1 egg, forked to blend
Put the fruit, peel and tea in a roomy bowl and leave to soak for at least 6 hours – overnight is fine.
Next day, sift the flour and spice into the soaked fruit (no need to drain), and stir in the sugar and egg. Beat all together till well combined.
Preheat the oven to 150℃.
Line a standard loaf tin with buttered paper, then tip in the bread mixture.
Bake in a gentle oven for about 1½ hours, till well risen, firm and brown.
Cool and stor for at least 2 days, till rich and gluey – it needs a few days to develop its characteristic elasticity.
Slice thinly and spread with salty Welsh butter.
Eaten the day Rose and Charlie made chocolate biscuits at 6am. Made two days previously.