Bara Brith is a true Welsh classic. The name translates as 'speckled bread' and is actually a north Walian term. In the south it is more correctly called Teisen Dorth, which translates as 'cake loaf'. It is delicious and best served with some salted Welsh butter and often appears on the menu at the B&B coffee shop.
225 to 250g (8 to 9oz) of diced mixed fruit.
300ml (1/2 pint) boiling water.
3 strong tea bags.
170g (6oz) of soft brown sugar.
225g (8oz) of self raising flour.
1 large egg.
1/2 tsp of mix spice.
1/2 tsp of cinnamon.
Brew the tea bags in the water for 5 minutes then remove the tea bags.
Whilst the tea is still hot, add the sugar stir until dissolved.
Pour the sweet tea over the dried fruit, cover and leave to stand overnight.
Mix together all of the dry ingredients, slowly stir in the egg then the soaked fruit with any remaining tea.
When the mixture has come to a thick cake like batter pour the mixture into a lightly greased bottom lined 2lb loaf tin.
Place into a pre-heated oven (gas mark 3 / 170C / 325F) on the top shelf for 1 1/2 to 1 3/4 hours.
Leave to stand for 10 minutes before turning out the cake onto a cooling rack.
Parc Le Breos House