Traditional Welsh Tea Bread (Bara Brith)

• mixed dried fruits300г g
• light muscovado sugar↗200г g
• orange↗1

  zest

• hot black tea250мл ml
• self‑raising flour350г g
• aromatic pepper↗2 ч. л. tsp
• egg↗1

  beaten

• soft butter↗50г g

  plus extra for greasing the pan and serving (optional)

Step-by-step instructions

1. 1

   Transfer the mixed dried fruits to a heat‑proof bowl, add the sugar and orange zest. Pour in the hot black tea, stir and let it steep overnight.

2. 2

   Preheat the oven to 160 °C (140 °C with convection, gas 3). Grease the bottom and sides of a 900 g loaf pan with butter and line it with a long strip of parchment paper.

3. 3

   Sift the self‑raising flour and aromatic pepper into a bowl, then add the fruit mixture together with the tea liquid. Add the beaten egg, followed by the soft butter. Beat until the dough is smooth and thick, then pour it into the prepared pan.

4. 4

   Bake for 1 hour 25 minutes; if needed, cover the top with foil or parchment if it begins to darken too much. Test doneness with a skewer—if it comes out clean, the bread is done; otherwise bake for another 5–10 minutes. Let cool in the pan for 10 minutes, then remove and allow to cool completely. Serve sliced and buttered.