A traditional tea time fruit bread, delicious served warm or cold spread with local Welsh butter. Some recipes are made with yeast, and all vary a little as family recipes are handed down through the generations.
- 450g (1lb) dried mixed fruit
- 300ml (1/2) pint strong black tea
- 250g (8oz) demerara sugar
- 10ml (2 level tsp) mixed spice
- 450g (1lb) self-raising flour
- 1 large egg
- In a large bowl soak the fruit and sugar in strained tea and leave overnight.
- Next day preheat the oven to 170C, fan oven 150C or gas mark 3.
- Grease a 2lb loaf tin or line with buttered paper.
- Add the remaining ingredients into the fruit mixture and beat until well combined
- Pour the mixture into loaf tin.
- Place the tin in the oven and bake for one and a half hours.
- A skewer inserted into the loaf should come out clean.
- If the top of the Bara Brith browns too quickly, cover the top loosely with tin foil.