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Bara brith

Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter

  • Prep: 15 mins
    Cook: 1 hrs 25 mins
    Plus overnight soaking
  • Cuts into 10 slices
  • Easy
  • Cuts into 10 slices
  • Easy
  • Calories 321
  • Carbohydrates 64
  • Saturated Fat 3
  • Sugar 40
  • Protein 5
  • Fat 5
  • Fibre 2
  • Salt 0.5

Nutrition per serving

  • Calories 321
  • Carbohydrates 64
  • Saturated Fat 3
  • Sugar 40
  • Protein 5
  • Fat 5
  • Fibre 2
  • Salt 0.5

Ingredients

  • 300g mixed fruit
  • 200g light muscovado sugar
  • zest 1 orange
  • 250ml hot black tea
  • 350g self-raising flour
  • 2 tsp mixed spice
  • 1 large egg, beaten
  • 50g soft butter, plus extra for greasing and to serve (optional)

Method

  1. Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.

  2. Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, give it another 5-10 mins in the oven.

  3. Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.