Traditional Welsh Bara Brith

Directions

1. 1
   This is Wales' traditional rich fruit bread.
2. 2
   South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious.
3. 3
   Soak the dried fruit and sugar overnight in the tea.
4. 4
   You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg.
5. 5
   Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners.
6. 6
   Bake in a gentle oven at 300 F (150 C) for 1-1/2 hours.
7. 7
   Cool and store for at least 2 days in a tin so that it matures moist and rich.
8. 8
   Traditionalists say you should never butter the Bara Brith, but it's lovely that way!