I couldn't quite get into the trend for chi chi cup cakes, although there is no denying they make nice window display fillers, as do the billowy clouds of sugary smash at the touch meringues stacked high and temptingly in the local Judges bakery. Sorry to say that I am stuck firmly in the old school camp of a decent hearty slice of fruit cake and a cup of tea every time. So imagine my joy at finding this nifty recipe by Jane Edwards for this rather fabulous Welsh teabread:
500g mixed dried fruit and peel
300ml strong hot tea (Yorkshire is my choice of brew in this instance)
250g self-raising flour (my preference is Doves Farm)
1 teaspoon mixed spice
125g dark brown muscovado sugar
Soak fruit and peel in a large bowl in the black tea for at least six hours minimum. Sieve flour and spice into the soaked fruit (no need to drain off any excess liquid not soaked up by the fruit if any) and stir in egg. Mix all ingredients until smooth. Heat oven to 150 degrees C/130 degrees C for fan oven or Gas Mark 2. Grease a loaf tin with butter (or buttered baking paper) and tip in mixture. Bake for 1 and a half hours. The teabread should be well-risen, firm and brown. Cool and store for at least two days - try it - as the bread become richer in flavour and develops a lovely elasticity. Slice and serve with a smear of salty butter.
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