Wednesday, 22 February 2012

Faff-Free Cookery - Welsh Tea Bread – with Jackie Johnson


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 peel
200ml of strong hot tea – I used Earl Grey ( 2 tea bags)
150g light soft brown sugar
225g self raising flour
1 beaten egg
1 tsp of ground mixed spice
Grated zest of an orange
  1. 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.
  2. 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.
  3. 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.
  4. Spoon the mixture into the tin, level off the top with a spoon and bake for an hour until golden brown.
  5. 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!

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