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12
SlicesMedium
By Alastair Little and Richard Whittington
Published 1998
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.
Put the cold tea in a bowl with the sultanas, sugar and chopped mixed peel. Stir, cling-wrap the top and leave overnight.