Bara Brith

Ingredients

• 400 g Dried Mixed Fruit (raisins, sultanas, currents, peel)
• 300 ml Hot Tea (English Breakfast, Earl Grey...)
• 100 g Soft Dark Brown Sugar
• 1 tsp Mixed Spice
• 250 g Self-raising Flour (see Self-raising Flour note below)
• 1 Free-range Egg (beaten; at room temperature; see Egg Size note below)

Instructions

1. 1

   In a large bowl, place your dried mixed fruit, hot tea and sugar. Once the tea cools, cover and leave the fruit to soak up the tea and sugar over night.

2. 2

   The next day, preheat your oven to 180°c (160°c fan-assisted ovens, Gas Mark 4 or 350°F). Line a 2lb loaf tin with greaseproof paper and set aside.

3. 3

   Sift the flour and mixed spice into the bowl of soaked mixed fruit. Add the [beaten] egg and mix everything together until well combined.

4. 4

   Pour the mixture into your lined loaf tin, spreading to the corners. Bake in your pre-heated oven for about 1 hour, until dry on top and a skewer inserted comes out clean.

5. 5

   Once cool, remove from the tin but keep the greaseproof paper lining on. Bara Brith is best enjoyed after a couple of days kept in an air tight container, sliced with a spread of butter/margarine.