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Bara Brith another way, with tea

This recipe is considerably simpler and less time consuming than our Education Correspondent’s favorite. Not at all bad either.

Apricots- 6 oz mixed dried fruit

- 1 cup dark brown sugar

- 10 oz strong hot tea

- 10 oz self-raising flour

- 1 lightly beaten egg

  1. Pour the hot tea over the dried fruit and sugar: Let it steep overnight so the sugar dissolves and the fruit absorbs the sugary tea.

    Preheat the oven to 300°.
  2. Sift the flour and fold it into the fruit.
  3. Mix in the egg.
  4. Line a small bread pan with buttered parchment or silicone paper and dump in the batter, smoothing it well into the corners.
  5. Bake the cake for 1 1/2 hours.
  6. Cool the cake on a rack, cover it tightly and let it mature for at least 2 days.


- Back in the day, as they say, frugal households used dregs from the teapot to make this version of Bara Brith. Not recommended, unless parsimony per se gives you a thrill: The tea will be harsh.