There are many types of this traditional teacake. In Welsh “Bara Brith” means “speckled bread”. Similar breads are found in different parts of the Great Britain, such as Barm Brack in Ireland and Selkirk Bannock in Scotland.
Baking Time 90m
Number Of Ingredients Needed 6
| 175g Currants |
| 175g Sultanas |
| 2255g light muscovado sugar |
| 300ml strong hot tea |
| 275g Self Raising Flour |
| 1 large egg beaten |
Mary Berry Cooks Up A Feast: Favourite Recipes for Occasions and Celebrations
- New Store Stock
- Hardcover Book
- Berry, Mary (Author)
- English (Publication Language)
Steps:
- Brew a strong tea and soak the dried fruit and sugar into the mix
- Cover and keep aside to steep overnight
- Preheat your oven to 150C and prepare your baking tins by lightly greasing them and then line with parchment paper.
- Stir the flour and the egg into the fruit mixture, mix throughly and then turn into the prepared tin and level the surface
- Bake it in an evenly heated oven for 11/2 to 1 ⅓ hour until the bread is well risen and firm to touch. A skewer inserted into the mix should come out clean.
- Leave to cool in the tray for around 10 minutes.
- Once it has cooled in the tray, peel off parchment and cool on a wire rack
- Serve sliced and buttered.
