Tag: dried fruit

Bara Brith

This Welch tea bread is perfect with a cuppa.

2 strong black tea bags
50g currants
400g mixed dried fruit
100g dark brown sugar
2 tsp. mixed spice
1 large egg, at room temperature
250g self-raising flour
1/2 tsp. fine salt
1 tbs. runny honey

Make a strong tea by steeping the tea bags in 300ml boiling water for 5 minutes.

Tip the currants and dried fruit into a large bowl and pour over the hot tea. Stir in the mixed spice and brown sugar, allow to cool, then cover and leave to steep overnight or at least 6 hours at room temperature.

Heat the oven to 350°F. Add the egg, flour and salt to the bowl and stir well. Grease a standard loaf tin and scrape the batter into it, smoothing the top. Bake for 40-50 minutes, or until a tester comes out clean.

Remove from the oven and spread over the honey, then leave to cool in the tin. When cool, wrap in parchment, then foil and store in an air tight container.

Fruit Tea Loaf

The loaf is easy to make and is perfect with a cuppa or toasted and spread with butter for breakfast.

1 cup hot black tea
2 1/4 cups mixed dried fruit
3/4 cup dark brown sugar
1 3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch cloves
1 egg

Stir together the tea, dried fruit and brown sugar in a large bowl. Cover and leave to macerate overnight.

Heat the oven to 325°F. Grease a standard loaf tin and line it with a strip of parchment paper.

Stir the flour, baking powder, baking soda and cloves together, then stir into the fruit mixture. Add the egg, then scrape into the tin. Bake for 1 hour, or until a tester comes out clean. Leave to cool in the tin on a wire rack.