In most cases there are no better comfort foods than those from you’re childhood. My Grandmother and Aunty Winnie were exceptional at making this traditional Welsh Teacake, Bara Brith. There is nothing like sitting down, having a cup of tea and a sturdy slice of tastes and smells that hurl me back several decades to times of innocence where mortgage rates and deadlines weren’t a concern, Trump was just a rich guy that we only knew in passing and killer pandemics lived where they belong in dystopian sci fi comics and TV series.
This fruity tea loaf is a treat for the senses and below is the recipe I was taught generations ago. Enjoy.
500g Dried Mixed Fruit
250g Brown Sugar
500Ml of Hot Water
3 Tea Bags
500g Self Raising Flour
2 Teaspoons of Mixed Spice
2 Teaspoons of Nutmeg
1 Large Egg (Beaten)
- Add a 500Ml of boiled water to a large mixing bowl and add the teabags then allow to steep for about half, covering the bowl with cling film.
- Remove the teabags, then add the dried fruit, stir thoroughly and replace cling-film.
- Go find something else to do for 24 hours.
- Add the Self Raising Flour, mixed spice, nutmeg and beaten egg to the bowl of fruit / tea combo and stir thoroughly.
- Line a 900g Loaf Tin with grease-proof paper / baking parchment and decant the cake mix into the prepared Loaf Tin and make sure the mixture is evenly spread.
- Pre-Heat the oven to 1700C, place tin and mixture in the middle of the oven and bake for 1hr and 25 minutes.
- Once cooked, avoid the temptation to cut until cooled for half hour or so (you’ll just end up with “deconstructed” cake.)
- Slice up and serve with a nice cup of tea, relax and ponder that in a near infinite universe, we live on a tiny rock orbiting an unremarkable star and as a consequence you will come to the acknowledgement that Karen’s opinion of you is even less significant than her very temporary existence on the aforementioned tiny rock.