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Unyeasted Bara Brith Williams-Style

A community recipe by Anonymous

Not tested or verified by Nigella.com

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Introduction

This recipe has been made on the Welsh side of my family in Carmarthenshire since the 19th C.

Ingredients

Serves: 10

12½ fluid ounces cold tea
7 ounces soft dark brown sugar
12 ounces mixed dried fruit (or 10 oz sultanas, raisins, jumbo sultanas and currants plus 2 oz whole citron peel - the green one, chopped)
10 ounces all-purpose flour (unbleached, preferably organic)
2 teaspoons baking powder
1 teaspoon freshly ground pumpkin pie spice
1 large well beaten egg (organic)

Method

Unyeasted Bara Brith Williams-Style is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Soak the fruit and sugar in the tea overnight then stir in the sugar and mix well.

Sieve the flour, baking powder and spice together and mix thoroughly into the fruit mixture.

Stir in the beaten egg until everything is well mixed.

Divide the batter into two 1lb/450g loaf tins (greased and lined) and bake at 180ºC for 1 hour or until the skewer test works, try 1 hr 30 mins if using the larger tin.