Bara Brith translates to ‘speckled bread’: it’s a rich fruit tea loaf that’s popular all over Wales. Serve it sliced and buttered.
For egg replacement ideas, see here
- 450g/1lb mixed, dried fruit
- 300ml/½ pint cold black tea
- 175g/6oz dark brown sugar
- 1 medium free-range egg or egg replacement (vegan option)
- 1 tbsp orange zest
- 2 tbsp orange juice
- 1 tbsp honey
- 450g/1lb self-raising flour
- 1 tsp mixed spice
- Extra honey for glazing
- Put the mixed dried fruit into a mixing bowl. Pour over the tea, cover and leave to soak overnight.
- The next day mix together the sugar, egg, orange juice, zest and honey. Add to the fruit.
- Sift in the flour and mixed spice, and mix well.
- Pour the mixture into a buttered loaf tin and bake at 160°C/325°F/gas mark 3 for about 1¾ hours. The loaf should be golden in colour and firm to the touch in the middle. Baste with honey while still warm.
- Allow to cool thoroughly before storing in a cake tin.