Bara Brith

 Recipe

• Soak 1lb (450g) of mixed fruit overnight in 12 fluid ounces (350ml; ½ pint) of warm black tea (use two or three tea bags) with 9oz (250g) of soft brown sugar.

• Sift 1lb (450gm) of self-raising flour on to the soaked fruit, add two eggs and 4 tablespoons of milk.

• Beat the mixture then spoon the batter into a well-greased or non-stick loaf tin: the batter will almost double in size when it cooks, so you need at least a 2lb tin for the quantities in this recipe, or two or more 1lb tins. You could also use a casserole dish or any other baking dish for a non-traditional circular shape. In fact the quantities given above will make more than enough to fill a 2lb tin, so I make one traditional loaf-shaped bara brith and a smaller circular one

• Bake at 180°C/Gas 4 for 1 to 1.5 hours or until a skewer inserted into the middle comes out clean. The smaller loaf, if you make one, will only need about 40 minutes, and when you take it out of the oven you might want to cover the top of the larger loaf with foil to stop it burning as it continues to cook.

• Take the cooked loaf from the oven and place it on a cooling rack; at this point you can glaze the top if you wish using honey, jam or marmalade, slightly diluted with warm water – just spoon the mixture over the cake and spread it with the back of the spoon.

I doubled the recipe to make one large and 2 smaller ones.

https://rcahmw.gov.uk/bara-brith-a-recipe-for-lock-down/