About this recipe: This favourite Welsh teabread – its name means ‘speckled bread’ – is usually made with a yeast dough by bakers but this recipe doesn't require yeast and uses a quick-mix method at home. Soaking the dried fruit in tea makes it very juicy, and produces a moist loaf with good keeping qualities. Serve it thickly sliced and lightly spread with butter or soft cheese.
B1, B6, copper, iron, selenium
Vary the flavour of the teabread by using different types of tea with just one kind of dried fruit. For example, try currants soaked in Earl Grey tea, or raisins soaked in rose-scented tea. Omit the mixed spice to avoid overpowering the delicate flavours of these teas. * For nutty bara brith, add 100g (3 1/2 oz) chopped walnuts with the sugar.
Most of the carbohydrate in dried fruit is in the form of sugars, but unlike refined sugar, dried fruit offers more than just sweetness – it is a valuable source of fibre and many other nutrients. Including a good amount of dried fruit in this teabread means that it contains far less sugar than bought teabreads. It is also very low in fat.