Traditional Welsh Bara Brith

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   This is Wales' traditional rich fruit bread.

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   South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious.

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   Soak the dried fruit and sugar overnight in the tea.

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   You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg.

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   Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners.

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   Bake in a gentle oven at 300 F (150 C) for 1-1/2 hours.

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   Cool and store for at least 2 days in a tin so that it matures moist and rich.

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   Traditionalists say you should never butter the Bara Brith, but it's lovely that way!

* Per serving · 4 servings · Values may vary.

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