Life in Halls
Recipes from around the world: Bara Brith
A Welsh Wonder.
Bara brith is a classic tea bread from Wales that has a delightful combination of tea, dried fruits, and spices. Great for an afternoon tea vibe or accompanied by a hot drink.
- 400g mixed fruit (sultanas, raisins, currants)
- 300ml strong hot tea
- 250g self-raising flour
- 1 tsp mixed spice
- 100g dark brown muscovado sugar
- 1 free-range egg, beaten
- Honey to glaze
- Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak for at least 6 hours or overnight.
- Next day, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together.
- Preheat the oven to 180°C /Gas 4. Line a 900g loaf tin with bakewell paper and pour in the mixture.
- Bake for approximately 1 hour until the cake has risen and cooked through. Leave to cool on a rack and store for 2 days before eating. Serve sliced with butter.
- This mixture can be doubled to make 2 loaves and will keep for up to 7 days.
- Warm a little honey to drizzle over the surface of the warm cake for a glazed topping.
Courtesy of Lucy Handley!
Look out for more delicious dishes created by students on Sanctuary Social.
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