Description
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.
Ingredients
- 1 cup hot brewed tea
- ¾ cup dried currants
- ¾ cup golden raisins
- ¾ cup demerara sugar
- 1 ¼ cups self-rising flour
- 1 egg, beaten
Instructions
- 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.
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 8 hrs 45 mins
Servings: 8