Bara brith or 'speckled bread' is a traditional Welsh tea bread or cake. We make it for cold weather hikes, perfect with a flask of hot tea and smothered in butter. It's easy to make, keeps well and doesn't contain any fat... though you can make up for the last bit with the butter!
- 175ml strong, warm black tea - e.g. welsh or english breakfast tea
- 225g mixed dried fruit - currants, sultanas, raisins
- Finely grated zest and juice of 1 unwaxed orange
- 150g light soft brown sugar
- 1 egg, lightly beaten
- 225g self-raising flour
- Pinch of sea salt - Halen Môn Vanilla Sea Salt is the best!
- 1 tsp ground mixed spice
- Line a loaf tin (approx 20cm x 10cm) with greaseproof paper.
Brew a tea-bag in 175ml boiling water in large bowl for 5-10mins.
Remove the tea bag and add the dried fruit, orange zest, orange juice and sugar to the bowl. Cover and leave overnight for the fruit to plump up.
When you're ready to make the bread, preheat your oven to 180C. Add the egg to the fruit mix and stir. Next, sift the flour, salt and mixed spice over the mixture. Mix everything together to a soft dough and spoon into the loaf tin and give it a sharp tap to level the surface.
Bake for around an hour until the top is golden brown and a skewer inserted into the centre comes out clean. Leave in the tin for 10 mins before turning out onto a wire rack to cool.
Eat smothered in butter or with a slice of Cheddar cheese. Perfect.