Saturday, August 29, 2015

Bara Brith


  • Servings: 1
  • 1 cup hot brewed tea
  • 3/4 cup dried currants
  • 3/4 cup golden raisins
  • 3/4 cup demerara sugar
  • 1 1/4 cups self-rising flour
  • 1 egg, beaten


    Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 8 hrs 45 mins

  • pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
  • preheat oven to 350 degrees f (175 degrees c).
  • grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
  • stir demerara sugar into tea and fruit mixture until dissolved completely.
  • mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
  • spread batter evenly into the prepared bread pan.
  • bake in preheated oven until golden-brown, about 40 minutes. cool in the bread pan 5 minutes before transferring to a rack to cool completely.

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