Bara brith is a traditional Welsh tea bread that’s easy to make and studded with dried fruit. I generally soak the raisins in breakfast tea, but feel free to experiment with flavors. Let the bread cool, then slice and butter for a delicious tea time treat!
Prep Time::10 mins
Cook Time::40 mins
Additional Time:: 8 hrs
Total Time:: 8 hrs 50 mins
Servings::8
Yield::1 (2-pound) loaf
Ingredients
1 cup hot brewed tea
¾ cup dried currants
¾ cup golden raisins
¾ cup demerara sugar
1 ¼ cups self-rising flour
1 egg, beaten
Directions
Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 2-pound loaf pan.
Stir demerara sugar into tea and fruit mixture until dissolved completely; mix in flour and egg until completely integrated into a batter. Spread batter evenly into the prepared pan.
Bake in preheated oven until golden-brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan briefly before transferring to a rack to cool completely.