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.
very quick easy tasty moist loved by all must admit did add extra egg and a dash of brandy and just used 4 full tablespoons of both flours as I never use scales and cooked in a ring shape tin just lovely! - 10 Aug 2010
I love this recipe! I have made it so many times now and I always tend to use a little bit more tea than is in the recipe. It's easy to make and tastes divine either plain or toasted. - 21 Nov 2011
Good with butter for teatime. - 19 Apr 2011