Tuesday Recipe Spot – Faff-Free Cookery - Welsh Tea Bread – with Jackie Johnson
My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cookery.
So, today’s treat is Welsh Tea Bread – Bara brith
A lovely treat for any time you fancy a little something with a cup of tea.......
Ingredients:250g mixed dried fruit – a mix of sultanas, raisins, currants and mixed peel200ml of strong hot tea – I used Earl Grey ( 2 tea bags)150g light soft brown sugar225g self raising flour1 beaten egg1 tsp of ground mixed spiceGrated zest of an orange
- Put the mixed dried fruit, orange zest and strong hot tea (minus the bags!) in a large bowl and leave covered overnight so the fruit plumps up and absorbs most of the liquid.
- When you are ready to make the teabread, preheat your oven to 180C/Gas 4 and grease a 2lb/1 litre loaf tin and line the bottom of the tin with baking parchment.
- Add the beaten egg and sugar to the mix and stir in. Then sift the flour and mixed spice into the mixture and fold in with a metal spoon. The mixture will be a soft dough.
- Spoon the mixture into the tin, level off the top with a spoon and bake for an hour until golden brown.
- Leave it in the tin for around 10 mins and then cool on a wire rack.
This is lovely sliced and spread with butter and it is great with a slice of cheese too!