Bara Brith

The Welsh name means speckled or mottled bread.  My Gran used to used make it regularly, and we loved it spread with butter.
There are many versions of this recipe, some use yeast and others use baking powder. This is my Gran's recipe which I've tweaked a bit, and it's very easy to make.

450g/1lb dried mixed fruit
250g/9oz brown sugar
300ml/½ pint warm black tea [I used a Breakfast tea]
2 tsp mixed spice
450g/1lb self-raising flour
1 egg beaten.


 In a large bowl soak the fruit and sugar in strained tea and leave overnight.

Next day preheat the oven to 170C/Gas 3.
Line a 900g/2lb loaf tin with baking parchment.
Mix the remaining ingredients into the fruit mixture and beat well. The mixture will be soft and runny. Pour into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean.
Serve sliced and buttered.

Fruity teabread

Another one of my favourite recipes for teabreads. It's full of juicy fruit that's been soaked in tea and it's spicy too.

375g mixed dried fruit
125g soft brown sugar
150ml hot tea of choice
1 large egg
1 tbspn milk
50g chopped walnuts
225g sr flour
1 tbspn mixed spice

Preheat oven 150C/gas3

Grease and line a 900g/2lb loaf tin.
Put the fruit, sugar and tea in a large bowl and leave to infuse together for about 4 hours or overnight.
Beat the egg and milk together and add to the bowl with the walnuts.
Sift the flour and spice together and fold into the fruit mixture.
Put into the tin and bake for about 50mins to an hour.
Leave to cool on a wire rack.

Can be eaten on its own or with butter.