The more observant reader will spot an increase in the number of store cupboard recipes this week! That’s because there was a bit of a cock-up with the veg-bags last week: nothing to do with the lovely squirrels and everything to do with something called Innovative Learning Week (don’t ask). But never fear, we’ll be back to normal come Thursday.
Anyway, not only have I been watching sport this weekend, but I’ve been doing some too: this morning caught us running alongside the canal in heavy snow. By yesterday the cake tin was empty, and so I knew I had to take action to make sure there was yummy to eat when I got back from the run. Inspired by the Welsh victory I made this fabby tea-loaf, which is dead easy to make (as long as you remember to soak the fruit the night before) and uses really simple ingredients that I already had kicking around.
Anyway, not only have I been watching sport this weekend, but I’ve been doing some too: this morning caught us running alongside the canal in heavy snow. By yesterday the cake tin was empty, and so I knew I had to take action to make sure there was yummy to eat when I got back from the run. Inspired by the Welsh victory I made this fabby tea-loaf, which is dead easy to make (as long as you remember to soak the fruit the night before) and uses really simple ingredients that I already had kicking around.
Bara Brith
175ml strong black tea
225g dried fruit (whatever you’ve got)
150g light soft brown sugar
1 egg, lightly beaten
225 self-raising flour
1 tsp ground mixed spice
Put the tea, dried fruit and sugar in a large bowl, cover and leave overnight.
The next morning, put the oven on to 180 deg C/ Fan 160 deg C/Gas mark 4 and grease and line a loaf tin (approx 20 x 10 cm)
Add the egg to the fruit mix and stir in.
Sift the flour, salt and mixed spice together over the mixture.
Use a metal spoon and lightly mix everything together: don’t over mix.
Spoon or pour it into the tin and level the mixture.
Bake in the oven for about an hour, until a skewer inserted into the middle of the loaf comes out clean. Leave in the tin to cool for 10 minutes and then turn out onto a cooling rack.
Apparently this improves with keeping over a couple of days: but as the photo shows – I wouldn’t know!! It is absolutely fabulous, especially with butter on it and we’ll definitely be making it again.
175ml strong black tea
225g dried fruit (whatever you’ve got)
150g light soft brown sugar
1 egg, lightly beaten
225 self-raising flour
1 tsp ground mixed spice
Put the tea, dried fruit and sugar in a large bowl, cover and leave overnight.
The next morning, put the oven on to 180 deg C/ Fan 160 deg C/Gas mark 4 and grease and line a loaf tin (approx 20 x 10 cm)
Add the egg to the fruit mix and stir in.
Sift the flour, salt and mixed spice together over the mixture.
Use a metal spoon and lightly mix everything together: don’t over mix.
Spoon or pour it into the tin and level the mixture.
Bake in the oven for about an hour, until a skewer inserted into the middle of the loaf comes out clean. Leave in the tin to cool for 10 minutes and then turn out onto a cooling rack.
Apparently this improves with keeping over a couple of days: but as the photo shows – I wouldn’t know!! It is absolutely fabulous, especially with butter on it and we’ll definitely be making it again.
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