Welsh Bara Brith

Welsh Bara Brith

250g mixed dried fruit

100g dark brown muscovado sugar

225ml hot strong black tea (no milk)

pinch salt

1/2 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1 tbs dark rum or brandy

1 large egg, beaten

250g self-raising flour

Put the dried fruit and sugar into a mixing bowl. Brew up some tea, pour over the fruit and leave overnight (or for a minimum of 6 hours). When ready to bake, pre-heat the oven to 160°C/325°F/Gas mark 3 and butter a 450g loaf tin. Line the tin with one long strip of paper to cover the bottom and the two short sides of the tin; this will make it easier to get the loaf out later.

Add the salt, cinnamon, nutmeg, rum, and beaten egg to the tea-soaked fruit. Stir well with a wooden spoon and then sift in the flour. Mix well and then transfer to the loaf tin ensuring the mixture is spread evenly. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Leave to cool before turning out and wait (if you can) for the brith to be completely cold before slicing and eating it with a generous spreading of butter. A cup of tea goes quite nicely with it too.