Bagpuss
Brilliant_Rock
- Joined
- Sep 10, 2003
- Messages
- 830
Traditional Welsh fruit bread. Purists use yeast, some use baking powder but I find self-raising flour is easiest.
Ingredients
1lb dried mixed fruit
1/2 pint black tea
1 medium egg
1lb self-raising flour
6 tbsps brown sugar
1 tsp mixed spice
honey to glaze
Soak the dried fruit in the cold tea overnight
Heat oven to 170 degrees C/325F/Gas Mark 3
Grease a 2lb loaf tin
Beat the egg and add the sugar, spice, fruit and flour. Mix well.
Put mixture in loaf tin and bake for 1 hour. Cover the top of the loaf with greaseproof paper (to prevent burning) and continue to cook for another 45 mins or until firm to the touch.
Leave to cool for 5-10 mins, tip out and brush with honey to glaze.
Slice thinly and butter. It keeps well in an airtight tin, but you can also toast it.
This is served all over Wales at tea-time, together with Welsh cakes and Teisen Lap.
Enjoy!
Ingredients
1lb dried mixed fruit
1/2 pint black tea
1 medium egg
1lb self-raising flour
6 tbsps brown sugar
1 tsp mixed spice
honey to glaze
Soak the dried fruit in the cold tea overnight
Heat oven to 170 degrees C/325F/Gas Mark 3
Grease a 2lb loaf tin
Beat the egg and add the sugar, spice, fruit and flour. Mix well.
Put mixture in loaf tin and bake for 1 hour. Cover the top of the loaf with greaseproof paper (to prevent burning) and continue to cook for another 45 mins or until firm to the touch.
Leave to cool for 5-10 mins, tip out and brush with honey to glaze.
Slice thinly and butter. It keeps well in an airtight tin, but you can also toast it.
This is served all over Wales at tea-time, together with Welsh cakes and Teisen Lap.
Enjoy!
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