Bara Brith

A tea-time loaf is one of the more delicious traditions coming from these isles, with variations popping up across the UK. This Welsh classic is arguably one of the most famous, and is the perfect afternoon break with some salty butter or a hunk of cheese. Make a couple of days ahead of eating to allow the flavours to come into their own, and enjoy with some Hafod, a Welsh raw milk cheddar. 

Ingredients

200g currants

100g raisins

100g sultanas

300ml cold tea, made with two tea bags

Soak the fruit with tea for at least 6 hours or overnight. 

125g caster sugar

200g wholemeal flour

1tsp mixed spice

1tsp baking powder

1 egg

You will need a 1lb loaf tin, greased and lined with paper. 

Method

Preheat your oven to 180c fan.

In a large mixing bowl mix the fruit and all the dry ingredients until everything is combined. 

Pour the mix into the prepared pam and smooth over the top of the mixture.

Bake for 50-60 minutes. It may take longer but you can test when it is done with a skewer. When the skewer comes out clean it is done. 

Leave to cool slightly in the tin and after about 10 minutes, turn out onto a cooling rack. Wrap up your cake if adhering to tradition, or allow to cool completely.

Serve by the slice topped with salty butter or a slice of Hafod, or buttery Wensleydale. 

To store wrap the cake in paper, and keep in a tin.