Recipe: Bara Brith
1 kg Mixed Fruit
5 cups self-raising flour
2 cups water
8oz butter or soft margarine (I use Bertolli)
2 large eggs
Put fruit, water and butter/fat into a saucepan – stir and bring to boil – do not leave to boil for more than a few seconds though
Put pan to one side until the mixture goes cold.
Mix in the eggs. DO NOT BEAT IN.
Add the sieved flour, mix well.
Put into greased (or lined) tins.
Out of this mixture I make either two medium 2lb loaf tins or four small 1lb loaf tins.
I also put a piece of baking parchment on top of each all the way through cooking to avoid browning the top too early.
Works well on conventional (non-fan) oven setting of 130 deg for 1 hour 10 mins for the 4 smaller tins. Bit longer if two large tins. Or fan oven about 120deg for 1½ hours but experiment with your oven. Keep checking after an hour with a skewer.
Some people use cold tea instead of water.
Freezes really well but also lasts for ages in or out of the fridge.
Old family recipe of Laura Waugh’s from Aberdaron