Preparation info
  • Makes


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Cakes flavoured with strong tea and dense with fruit are very much in the Celtic tradition, with bannock, barm brack and bara brith being the Scottish, Irish and Welsh variations respectively. Some are baked with yeast, though these days it is more common to use self-raising flour.


  • 150 ml/ ¼ pt strong cold tea
  • 275 g/ 10


Put the cold tea in a bowl with the sultanas, sugar and chopped mixed peel. Stir, cling-wrap the top and leave overnight.

Preheat the oven to 180°C/350°F/ gas 4. Butter a 20-cm / <