WELSH BARA BRITH

A traditional recipe for Bara Brith, which translates as "speckled bread" in Welsh. This recipe makes a large, rich Bara Brith tea loaf, but is made with SR flour and not yeast, so it can be made very quickly and easily. However, you do need to allow time to soak the fruit overnight, but after that, it's a very simple "all in one" recipe for this beautiful Welsh tea loaf.

INGREDIENTS

• 450g (1lb) mixed dried fruit and peel
• 50g chopped, pitted dates
• 50g chopped preserved ginger
• 300ml (1/2 pint) hot tea
• 4 tablespoons marmalade plus extra for the glaze
• 2 free-range eggs, beaten
• 25g butter, melted
• 4 tablespoons soft brown sugar
• 1 teaspoon mixed spice
• 1/2 teaspoon ginger powder
• 450g (1lb) SR Flour

INSTRUCTIONS

1. Place all of the dried fruit, dates and ginger into a large jug or bowl, and pour over the hot tea. Cover and allow to soak overnight.
2. The next day when you are ready to bake the Bara Brith, pre-heat the oven to 170C/350F/Gas mark 3 and grease and line a 2lb (900g) loaf tin with butter and baking paper.
3. Put the marmalade, beaten eggs, melted butter, sugar, spices and the flour into a large mixing bowl and add the tea-soaked dried fruit.
4. Mix well with a wooden spoon until everything is amalgamated. Spoon the mixture into the prepared loaf tin and bake in the middle of the oven for 1 and a half hours, until the loaf is well risen and the centre is cooked through. (If the loaf gets too brown whilst cooking, cover it with some foil)
5. Remove the loaf from the oven, brush over the marmalade glaze whilst the loaf is hot and then allow to cool in the tin for 5 to 10 minutes before turning out onto a wire cooling rack.
6. Cut into slices once the Bara Brith is cold, and spread with butter if desired. Store cake in an airtight tin.