Bara brith means speckled or mottled bread. Serve spread with plenty of butter and a nice pot of tea.
- Several strong tea bags
- 300ml (1/2 pt) boiling water (to brew tea)
- 450g/1lb dried mixed fruit
- 250g/9oz brown sugar
- 2 teaspoon mixed spice
- 1/2 teaspoon ground cinnamon
- 450g/1lb self-raising flour
- 1 large egg, beaten
Infuse tea bags for 3–4 minutes in a jug with boiling water. Put the dried fruit in a large bowl and pour the brewed tea over the fruit. Cover and leave to soak overnight.
Next day preheat your oven to 170C/325F/Gas 3. Grease and line a 900g (2 lb) loaf tin.
Mix the flour, baking powder and spice into the fruit mixture into a bowl and beat well, and then stir in the sugar.
Pour or spoon the mixture into your prepared loaf tin and spread out evenly. Bake the oven and bake for about 1½ hours until firm and well risen, or check that a skewer inserted into the middle comes out clean.
Once cooked, leave to stand for 5 minutes, then remove from loaf tin and place on a cooling tray and for a finishing touch – brush honey over the top to glaze.