*Bara Brith*
Makes one 2 pound loaf

The quick bread version of a traditional Welsh cake using whole wheat flour, vine fruits, chopped peel and soft brown sugar.  Low in fat, high in pleasure.  Eat sliced and spread with softened butter. Delicious!  Plan ahead as the fruit needs to soak overnight.

4 ounces dried currents (1 scant cup)
2 ounces raisins (1 scant half cup)
2 ounces chopped mixed peel (1/3 cup)
(chop your own)
400ml of hot strong tea (1 3/4 cup approx.)
12 ounces self raising whole wheat flour (3 cups)
4 ounces of soft light brown sugar (1/2 cup packed)
1 large free range egg, lightly beaten
1 tsp mixed spice  ( a blend of sweet spices, see column on right side of page)

Weight your fruit out and place it into a bowl.  Cover with the hot tea and leave to sit overnight. 

Preheat the oven to 180*C/350*F/ gas mark 5.  Butter a 2 pound loaf tin and line with baking paper.  Butter the paper.

Whisk together the flour, brown sugar and mixed spice in a bowl.  Drain the fruit, reserving the soaking juices.  Stir this into the flour mixture to coat.  Add the beaten egg and enough of the soaking liquid to make a soft batter.  Spread into the prepared pan, evening off the top. 

Bake for 45 minutes, until risen and firm to the touch. A toothpick inserted in the centre should come  out clean.  Remove from the oven to a wire rack to cool.  Allow to cool for ten minutes in the pan before removing to finish cooling completely.  Store in an airtight container.