A traditional rich cake that is the centrepiece of many a Welsh tea
1lb(450g) mixed dried fruit
pint (300ml) tea
2 tbsp marmalade
1 egg, beaten
6 tbsp soft brown sugar
1 tsp mixed spice
1lb (450g) self raising flour
honey to glaze
1. Soak the fruit overnight in the tea.
2. Next day, mix in the marmalade, egg, sugar, spice and flour. Spoon
mixture into a greased 2lb (900g) loaf tin and bake in a warm oven
Gas 3, 325°F, 170°C for 1 hours or until the centre is cooked through.
Check from time to time to see that the top does not brown too much,
and cover with a sheet of foil or move down a shelf in the oven if
3. Once cooked, leave the Bara Brith to stand for 5 minutes then
turn out of the tin on to a cooling tray. Using a pastry
brush, glaze the top with honey.
4. Served sliced with salted butter and some tasty farmhouse cheddar.
1. Sift together flour, salt and mixed spice. Rub
margarine and lard into the mixture to resemble breadcrumbs. Add sugar
mixed fruit. Mix in egg to form a soft dough. Roll out to 1/4 inch
(5mm) thick and cut into 2 inch (5cm) rounds.
2. Bake on a hot griddle or heavy-based frying pan.
Grease with a little lard. Fry until lightly browned on both sides.
on cooling trays to cool.
3. Serve the Welsh cakes sprinkled with caster sugar
or spread with butter.
Welsh lamb has a delicate flavour developed through slow
maturing on natural pastures.
1-2lb (675-900g) best end of neck of lamb
skinned and chilled
2 cloves garlic, crushed with salt
2 tbsp honey
pint (150ml) dry white wine
salt and freshly ground black pepper
1 tbsp fresh rosemary
1. Score the thin layer of fat covering the lamb into a diamond
pattern. Combine the crushed garlic, honey, wine, seasoning and rosemary
and marinade the meat in this mixture for 30 minutes.
2. Sit the lamb on a wire rack above a roasting tin. Pour the juices
from the marinade over the meat and let them drip through into the
pan below. Roast in a hot oven (Gas 7, 425°F, 220°C for 30 minutes,
or a little longer if you do not like your lamb pink.)
3. Serve the lamb cut down between the bones either as single cutlets
or doubles, or simply serve in slices.