Bara Brith from Penrhyn's Victorian Kitchens
From 18 February (2017) we will be opening the Victorian kitchens at Penrhyn Castle every day and this traditional Welsh tea loaf will be made by our kitchen volunteers - and you may even be able to have a little taste...
- 300g mixed dried fruit
- 200g light brown sugar
- 250ml strong hot dark tea
- 350g self-raising flour
- 3g mixed spice
- 1 large egg, beaten
- 50g softened butter (and extra for greasing)
Place the dried fruit into a large bowl with the sugar. Pour over the tea and stir together well. Leave to soak overnight.
Preheat the oven to 160°c/140°c fan assisted oven or gas mark 3.
Using the extra butter and some baking parchment, grease and line the 900g loaf tin.
Add the flour and mixed spice to the bowl of fruit and soaking liquid, mixing together well before adding the egg and remaining butter.
Pour the mixture into your prepared loaf tin and bake in the oven for an hour and a quarter, or until a skewer popped into the centre comes out clean.
Once the loaf has cooled, cut into slices and serve either with or without butter and with a well-earned cup of tea.