I’m not sure if she’d made it in honour of a visit from this particular Welshie or just because she loves cake, but I was very pleased to help my friend Mandy demolish a scrumptious loaf of bara brith when I stayed with her in London recently.
According to the recipe in Mary Berry’s Ultimate Cake Book Mandy followed, bara brith is Welsh for ‘speckled cake’. It should be Welsh for mighty tasty if you ask me. This fruity slice slipped down a right treat with a mug of tea and gave us the energy we needed to catch up on the many months of gossip since our last visit. It also seemed to revive Mandy’s husband Danny after a gruelling football session, so thumbs up all round. Da iawn Mandy! (That’s Welsh for well done!)
6oz (175g) currants
6oz (175g) sultanas
8oz (225g) light muscavado sugar
10floz (300ml) strong hot tea
10oz (275g) self raising flour
1 egg, beaten
1. Put fruit in a bowl, pour over hot tea, cover and leave overnight.
2. Pre-heat oven to 150 degrees C/ Gas Mark 2. Lightly grease and base line a 2lb loaf tin.
3. Stir flour and egg into the fruit mixture, mix thoroughly then pour into the tin and level the surface.
4. Bake for about 1 and a half – 1 and 3 quarter hours or until well risen and firm to touch. A skewer inserted into the centre should come out clean.
5. Leave to cool in the tin for about 10 mins, then turn it out onto a wire rack and leav to cool entirely.
6. Serve sliced and buttered. Yum!