Some recipes are just so simple and the result is so delicious!
Take this recipe of Bara Brith; you don't need butter, it doesn't have to rise and there's almost no chance of failure. You can change it by choosing special teablands or combinations of dried fruits. I added a left-over of candied orangepeel and a few dried cranberries.
Bara Brith is traditionally Welsh and it means 'speckled bread'.
Bara Brith
175 gr. currants
175 gr. sultanas
225 gr. light muscovado sugar
300 ml. strong hot tea
275 gr. selfraising flour
1 egg, beaten
Use a loaf tin (900 gr.)
Start one night ahead and soak the dried fruits with the sugar in the strong hot tea.
The next morning; pre-heat the oven to 300 dgr. F. (150 dgr. C.).
Add the beaten egg and the selfraising flour to the fruits and teamixture and mix it thoroughly. Turn the mixture in the loaf tin (with greased greaseproof paper) and level the surfase. Bake in the oven for about 90 to 100 minutes until well risen and firm to the touch. Leaf it for 10 minutes in the tin before turning out and leaving on a wire rack. Slice it like bread and butter it if you like.
(from the book: Mary Berry's Ultimate Cake Book by Mary Berry)
1 comment:
How funny, I was about to bake this recipe from the same book... then found I had no currants and I've baked the banana and honey tealoaf instead. Looks great, better buy some currants this week!!
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