Bara Brith
Ingredients
- 1 black tea tea bag (I used vanilla tea)
- 225 mls boiling water
- 300 g raisins
- 150 g currants
- 75 mls whisky
- 450 g self raising flour
- 5 mls mixed spice
- 175 g fructose
- 1 egg, lightly beaten
- 1 orange, zest only
- 30 mls orange juice
- 15 g honey, plus extra for glazing
Method
- Place your tea bag into a cup and cover with boiling water
- Leave to steep for 5 minutes and then remove the tea bag
- Place into the fridge until cold
- Put the raisins and currants into a mixing bowl
- Pour over the tea and the whisky
- Cover with cling film and leave to soak overnight
- Preheat the oven to 160° Celsius
- Sift the flour and spice into the mixing bowl with the fruit and mix in
- Place the fructose, egg, orange zest and juice and the honey into a mixing bowl
- Whisk together and then add to the fruit, mixing to incorporate all of the ingredients
- Pour the mixture into a buttered loaf tin
- Bake for 1 hour and 45 minutes
- Baste the top generously with honey while still warm
- Allow to cool thoroughly before slicing