Tag: mixed spice

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.

Speedy Scalopine

Here is an Italian-inspired recipe that is nearly instant to make and a lovely way with pork, as it is just kissed with a hint of spice and drizzled with a lemony pan sauce.

2 tbs. all purpose flour
1/2 tsp. mixed spice
1/2 tsp. sea salt
shake cayenne pepper
1 pork tenderloin, cut into thin cutlets
2 tbs. garlic infused olive oil
zest and juice of 1 lemon

Put the flour, mixed spice, salt and pepper into a resealable bag. Add the pork and shake to cover.

Heat the oil in a non-stick skillet over a medium heat. Cook the pork for 2 minutes per side or until cooked to your liking. Remove to warmed plates. Add the lemon zest and juice to the pan and bubble until syrupy. Drizzle over the pork and serve,

Serves 2