No Welsh afternoon tea would ever be complete without this delicious fruity tea bread, known as Bara Brith or, literally, speckled bread. This is a common afternoon delight, though, honestly, this fruit loaf can be eaten any time it is so delicious.
This recipe comes from Gilli Davies. Gilli is the author of the renowned book of Welsh food, "Flavours of Wales," published by Graffeg, which was nominated for a Gourmand World Book Award 2012.
- 1 lb. / 450 grams dried fruit (mixed)
- 2/3 pint / 300 ml. cold tea
- 2 tbsp. marmalade
- 1 free-range egg (beaten)
- 2 tbsp. soft brown sugar
- 1 tsp. mixed spice
- 1 lb. / 450 grams self-rising flour
- Glaze: honey
Soak the fruit overnight in the tea.
Next day, mix in the marmalade, egg, sugar, spice and flour. Spoon into a greased 900g loaf tin and bake in a warm oven 170°C/325°F/Gas 3 for 1 ¾ hours, or until the centre is cooked through.
Check from time to time to see that the top doesn't brown too much, and cover with a sheet of foil if necessary.
Once cooked, leave the Bara Brith to stand for 5 minutes, then remove from the tin and place on a cooling tray, brush honey over the top to glaze.