Bara brith recipe

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Enjoy the flavours of black tea and sweet dried fruit in this classic Bara brith recipe. Serve warm with a generous spread of butter. See method

Ingredients

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

of the reference intake
Carbohydrate 78.1g Protein 5.2g Fibre 3.8g

Mix the dried fruit, currants and sugar in a non-metallic bowl. Pour over the hot tea, stir until the sugar has dissolved, then cover with a clean tea towel and leave to soak overnight until the fruit is plump and has absorbed most of the tea.
The next day, preheat the oven to 160°C, fan 140°C, gas 3. Grease and line a 900g loaf tin with butter and baking parchment.
Whisk the flour, cinnamon, mixed spice, egg and butter into the soaked fruit until you have a uniform batter, then spoon into the prepared loaf tin and smooth the top with the back of a dessert spoon.
Bake on the middle shelf of the oven for 1 hr 15 mins to 1 hr 30 mins until golden, risen and a skewer comes out cleanly when inserted in the middle. Cover loosely with foil if the cake takes on too much colour.
Leave to cool in the tin for 10 mins before transferring to a wire rack to cool fully.
Serve sliced, topped with a little butter, if you like. It’ll keep in an airtight container for up to 5 days.