Welsh Teabread

Easy British Cooking, p. 209

275 g [1 ¾ cups] mixed dried fruit, such as sultanas, raisins and citrus peel

325 ml [1 1/3 cups] hot black tea

325 g [2 2/3 cups] plain flour

2 teaspoons baking powder

1 ¼ - 1 ½ teaspoons mixed spice

100 g [7 Tablespoons] butter

150 g [3/4 cup] golden caster sugar or soft brown sugar

½-1 teaspoons dark treacle, to colour

1 egg, beaten

This was a nice choice for the black tea

Dark treacle isn't something readily available in my world, so I substituted molasses

Put the dried fruit in a bowl, add the hot tea and leave to soak for at least 30 minutes. 

I used raisins and craisins - this recipe can be a nice pantry cleaner-outer

Drain the fruit and reserve the tea.

Preheat the oven to 160C (325 F) Gas 3.

Put the flour, baking powder and mixed spice in a bowl and mix well. Put the melted butter into a separate bowl, add the reserved tea, sugar and treacle and mix well. Add the beaten egg and fruit and mix again.

Pour the fruit mixture gradually into the flour and mix well into a sloppy dough. Pour the dough into a prepared loaf tin an bake on the middle shelf of the oven for about 1 hour 15 minutes, or until a skewer inserted in the centre comes out clean the top is evenly brown. It should be dark and moist – be careful toward the end of baking as the top can scorch easily.

Remove from the oven and transfer to a wire rack. Leave to cool a little before serving. Cut thick slices, spread them with butter, then serve with a cup of tea – a perfect afternoon interlude.

Now that's a pretty loaf of bread

My Rating: 5/5 "Go make this. Right now. It's moist, but with a great texture to the crust. The flavors are comforting and recognizable but also complex. And the smell in your kitchen while it's baking? Swoon! This is supposed to be a thing for afternoon tea but I would stuff my face with it literally anytime."