Sarah sent me this recipe for Bara Brith (Welsh fruit cake). You soak dried fruit in tea in a large bowl overnight, then sift in flour and spice, mix in sugar and lightly beaten egg, cook for one and a half hours at 150 deg C, and then supposedly store for at least 2 days before eating (no chance!!)
500 g mixed dried fruit and peel (I used just sultanas and currants)
300 ml strong hot tea
250 g self-raising flour
1 tsp mixed spice
125 g dark brown muscovado sugar (I used 70 g soft brown sugar)
It's lovely and squidgy and fruity. At the moment it's still warm and the outside is crusty. Would be lovely as a Christmas cake for people who find traditional Christmas cake too heavy and rich. Later I'm going to try a slice spread with butter.
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