Paul Peacock's Recipes

Bara Brith is the best recipient of butter you can get, smear it on and have a good strong cuppa with it too.  It is  completely delightful. This recipe is Bara Brith Pentref or village fruit bread. It is one of the great things about going on holiday to Wales, almost every baker has a slightly different recipe.

This is a very easy version of bara brith. It is very economical and tastes better if you allow it to mature for a day before slicing.

INGREDIENTS
280g dried mixed fruit
150g soft brown sugar
450ml cold tea
350g self-raising flour
1 tsp mixed spice
1 tsp baking powder
2 eggs, beaten

METHOD
1    Put the fruit and sugar together in a large mixing bowl. Combine well with a wooden spoon and pour over the cold tea. Leave to soak overnight.
2    Preheat the oven to 150°C (300°F, Gas 2) and butter a 1kg loaf tin.
3    Sift the flour, spice and baking powder together into the fruit mixture and stir well.
4    Beat in the eggs.
5    Pour the mixture into the prepared loaf tin and bake for 1½ hours.
6    Allow to cool in the tin for 15 minutes, then transfer to a cooling rack. When completely cool, wrap in greaseproof paper and store in an airtight container.

This is wonderful sliced and spread with butter.

See Paul Peacock's website at www.citycottage.co.uk