Hello everyone, I feel as though I haven’t blogged for such a long time, so for that I apologise. It has been the most hectic couple of weeks ever and it feels like there is so much to do and so little time to do it in. Although I’m now only in my 4th week of being back, the deadlines are slowly beginning to creep up! Despite this however, I thought I would blog my recent bake from the Baking Bible: Bara Brith. My inspiration for this came from watching Beca making it on the Bake Off a few weeks ago, my mind instantly thought, gasp! It’s in the book!
I’m not usually the biggest fan of fruit loaves and fruit cakes because sometimes they can be a bit too dense and far too rich; my greatest surprise with this was that it was completely the opposite. The texture wasn’t too heavy, the fruit was sweet and juicy from the overnight soaking and the smell as it was cooking resembled Christmas. Try to be patient as it cools down, it will be worth it – I enjoyed mine with a nice cup of tea – typical me.
- 175 g currants
- 175 g sultanas
- 225 g light muscovado sugar
- 300 ml strong hot tea (2 x teabags)
- 275 g self raising flour
- 1 large egg, beaten
- Add the fruit and sugar into a large bowl and pour over the hot tea; cover and leave overnight.
- Preheat the oven to 150C/fan 130C/gas mark 2. Lightly grease and line a 2lb loaf tin (I used a loaf liner for ease).
- Stir in the flour and egg into the fruit mixture, mix thoroughly then turn into the prepared tin and level the surface.
- Bake in the oven for 1.5 hrs or until well risen and firm. Leave to cool in the tin for 10 minutes, then turn out, peel off the parchment and finish cooling on a wire rack. Cut and serve buttered (it doesn’t need it though!)