1 to 2 hours
Makes 1 cake
Bara brith (literally “mottled bread”) is sometimes made with yeast but Mary’s family recipe omits it, giving a wonderfully sticky texture. It is best spread with plenty of butter.
In a large bowl soak the fruit and sugar in strained tea and leave overnight.
Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.
Mix the remaining ingredients into the fruit mixture and beat well.
Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.
By Liz Scourfield
See more St David's Day baking recipes (9)
By Beca Lyne-Pirkis
See more bara brith recipes (3)
By Simon Rimmer
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The Hairy Bikers: Mums Know Best
2. A Taste of Home
Recipes from this episode