Bara Brith

This recipe for the traditional Welsh teatime treat is from the Welsh government or at least from its official tourist organisation, It’s best stored for a couple of days before eating.

Serves 8-10 slices | Prep 15 minutes | Cook 1 hour


400g mixed fruit (e.g. sultanas, raisins, currants)
300ml strong hot tea
250g self raising flour
1 tsp mixed spice
100g dark brown muscovado sugar
1 free range egg, beaten
Honey to glaze


1. Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak for at least 6 hours or overnight.
2. Next day, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together.
3. Preheat the oven to 180°C /Gas 4. Line a 900g loaf tin with bakewell paper and pour in the mixture.
4. Bake for at least 1 hour until the cake has risen and cooked through. A skewer inserted into the middle of the cake must come out clean. Leave to cool on a rack and store for 2 days before eating. Serve sliced with butter.
5. Warm a little honey to drizzle over the surface of the warm cake for a glazed topping.
6. It will keep for up to 7 days.