Bara brith (literally “mottled bread”) No Welsh afternoon tea would ever be complete without this delicious fruity tea bread would ever be complete without this delicious fruity tea brea . Apparently it is a common afternoon delight, but frankly this fruit loaf can be eaten any time it is so delicious. I “persuaded” Sheila to make one for the St David’s Day Ladies afternoon tea, although she stuck with the cheesy muffins she did enjoy a slice next day.
INGREDIENTS
300g mixed fruit
200g light muscovado sugar
zest 1 orange
250ml hot black tea
350g self-raising flour
2 teaspoon mixed spice
1 large egg , beaten
50g soft butter , plus extra for greasing
METHOD
Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
PreHeat oven to 160C.
Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment.
Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin.
Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, give it another 5-10 mins in the oven.
Leave to cool in the tin for 10 mins, then remove and leave to cool completely.
Serve sliced with lashings of butter.
Original recipe Gilli Davies on BBC Food
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