East Pilton Farm Recipes

Bara Brith Recipe


I love making bara brith for the cottage welcome basket, partly because it is a traditional Welsh recipe (bara brith means speckled bread) but also because it is simply delicious! It is extremely quick and easy to make and will keep for a week or longer in an airtight container. We enjoy it best, spread with some good quality salted butter (Welsh of course) and a cup of tea!


IngredientsEast Pilton Farm Bara Brith

375g mixed dried fruit

250g muscavado sugar

300ml strong hot tea, strained

butter for greasing

300g self raising flour

1 beaten egg

1. Combine the dried fruit, sugar and hot tea. Stir well and then cover and leave for at least 8 hours.

2. Stir the rest of the ingredients into the dried fruit mixture and mix thoroughly.

3. Turn into a greased and lined 1kg  loaf tin.

4. Bake in a pre-heated oven at 150° C (130° C for a fan oven) for 1 1/2 – 1 3/4 hours until a skewer inserted in the middle comes out clean.

5.  Leave to cool in the tin for 10 minutes and then turn out onto a wire rack to cool. Serve sliced and buttered with a nice cup of tea!

Lemon Drizzle Cake

Another firm favourite with our guests. I use Paul Hollywood’s recipe from his “How to Bake” book. The texture is wonderfully light and the lemon curd adds a lovely depth of flavour.

Lemon Drizzle Cake

Ingredients

75g unsalted butter, softened, plus extra for greasing

125g caster sugar

150g self raising flour

1 tsp baking powder

2 medium eggs

1 tbsp lemon curd

2 1/2 tbsp full fat milk

For the drizzle:

Finely grated zest and juice of one lemon

2 tbsp granulated sugar

1. Heat your oven to 180° C. Butter a 1 kg loaf tin and line with baking paper.

2. Beat the butter and sugar together in a large bowl, using an electric whisk, until the mixture is very light and fluffy and thoroughly combined. Add the flour, baking powder, eggs, lemon curd and milk, mixing all the time, until all the ingredients are thoroughly combined.

3. Pour the mixture into the prepared loaf tin and bake for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean.

4. Meanwhile, for the drizzle, mix the lemon zest and juice with the granulated sugar. Pour the drizzle over the hot cake in the tin. Leave to cool completely, then serve.

 

 

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