Rating: 4.5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A sweet, yeast-less Welsh bread studded with dried fruit. I generally soak my raisins in Irish breakfast tea, but feel free to experiment with flavors.

Recipe Summary

prep:
5 mins
cook:
40 mins
additional:
8 hrs
total:
8 hrs 45 mins
Servings:
8
Yield:
1 2-pound loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.

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  • 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.

Nutrition Facts

189 calories; protein 3.8g; carbohydrates 43.2g; fat 0.9g; cholesterol 23.3mg; sodium 260.7mg. Full Nutrition
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