There are many versions of this traditional teabread. In Welsh, ‘bara brith’ means ‘speckled bread’. Similar breads are made in different parts of Britain, such as Barm Brack in Ireland and Selkirk Bannock in Scotland.
Cake tin needed: a 900g (2lb) loaf tin
175g (6oz) currants
175g (6oz) sultanas
225g (8oz) light muscovado sugar
300ml (½ pint) strong hot tea
275g (10oz) self-raising flour
1 large egg, beaten
Step one Measure the fruit and sugar into a bowl, pour over the hot tea, cover and leave overnight.
Step two Preheat the oven to 150°C/Fan 130°C/gas 2. Grease the tin then line the base with non-stick baking parchment.
Step three Stir the flour and egg into the fruit mixture, mix thoroughly then turn into the prepared tin and level the surface.
Step four Bake for about 1½ hours or until well risen and firm to the touch. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack. Serve sliced and buttered.
Have you made this recipe? Tell us what you think at www.mykitchentable.co.uk/blog
