Pies, Puddings and Pottages

The evening before you want to make the Bara Brith, make tea with 300ml boiling water in the usual way.

Place the dried fruit in the medium bowl and pour in the hot tea (having removed the tea bags) and leave to steep overnight.

The next day grease and line the loaf tin with baking paper.

Preheat the oven to 180C/350F/gas 4.

Sift the flour and mixed spice into the large mixing bowl, add the sugar and fruit and stir thoroughly.

Add the eggs and a little milk and mix until thoroughly blended. If the mixture is too stiff, add more milk. The mixture should be a little stiffer than a pouring consistency.

Use a spatula to transfer the mixture into the loaf tin and smooth the top of the mixture evenly.

Place in the oven and bake for an hour or until golden brown and a skewer inserted into the middle of the loaf comes out clean. Check after half an hour and if the top of the Barmbrack is beginning to burn place a piece of kitchen foil over the top.

Leave to cool in the tin for 10 minutes before transferring to the cooling rack to cool completely.

Transfer to a bread board and slice. Serve with butter.