Traditional teabread for a chilly day

Somehow, to me this teabread just has to be eaten in winter; on a cold afternoon when you’re warm inside. It doesn’t feel right in the summer. So now I have the chance to make it, not that it is time-consuming but there is preparation to do the night before. This is based on my mother’s recipe which is I think the traditional Welsh one, bara brith, but there are variations around the UK. buttered slice 22-11-13

It’s a strange recipe, no fat and only one egg. I use a campo egg, not one of Pablo’s, but bought from the village. D and Pablo had gone to the ferretería; D stopped outside the doorway which leads to the small general store and told Pablo he needed to buy eggs. Pablo shook his head and pointed down the street. They went into the tabaquería, the tobacconist’s, where six brown, dirty eggs were produced from beneath the counter. D bought them all for €1. Bargain!

175g currants
175g sultanans
225g light muscovado sugar [I only had dark brown, so used that]
300ml strong tea
275g self-raising flour
1 egg dried fruit and sugar in bowl 22-11-13

jug of tea 22-11-13

The night before you plan to make the cake, measure the currants, sultanas and sugar into a bowl [above]. Add the hot tea, stir, cover, and leave overnight. Next morning it will be thick and gooey [below].fruit and sugar soaking 22-11-13

Pre-heat the oven to 150C. Lightly grease and line a 2lb loaf tin with greaseproof paper [papel para cocinar]. egg in bowl 22-11-13Beat the egg in small bowl. beaten egg 22-11-13

Stir the fruit mixture well to combine, before adding the flour and egg. Mix until blended. mix the ingredients 22-11-13

Turn the mixture into the loaf tin [below]. Level the surface, and give the tin a tap on the table to pop any trapped air bubbles. ready to go into the oven 22-11-13

Bake for 1½ to 1¾ hours or until well-risen and firm to the touch [below]. A fine skewer inserted into the centre should come out clean. just out of the oven 22-11-13

Cool in the tin for 10 minutes, then turn it out and leave to cool completely on a cooling rack. cooling on the rack 22-11-13We eat it sliced and buttered. It keeps well in a tin.

5 to remember
que lleva mucho tiempo – time-consuming
tradicional – traditional
galés – Welsh
las pasas  – the currants
las pasa sultanas – the sultanas

20 thoughts on “Traditional teabread for a chilly day

  1. Marianne

    My ex mother-in-law used to make a loaf like this that she called “Brack”. It was always a lovely, moist cake – but I lost the recipe years ago. I’ll try your tea bread … it looks familiar. Thanks for the reminder, Sandra 🙂


  2. angeliquejamail

    This looks lovely! I have a couple of clarifying questions, though, from my American kitchen. 😉 What temperature should I bake this at? And I’m not familiar with sultanas; what are they?


      1. woodbeez48

        I did and it was. Everyone else thought so too so I didn’t get to taste much of it myself! Will be making it a regular 🙂


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