A sweet, yeast-less Welsh bread studded with dried fruit. I generally soak my raisins in Irish breakfast tea, but feel free to experiment with flavors.
- 1 cup hot brewed tea
- ¾ cup dried currants
- ¾ cup golden raisins
- ¾ cup demerara sugar
- 1 ¼ cups self-rising flour
- 1 egg, beaten
Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
Stir demerara sugar into tea and fruit mixture until dissolved completely.
Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
Spread batter evenly into the prepared bread pan.
Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.
Prep time: 5 mins / Cooking time: 40 mins / Total time: 8 hrs 45 mins
Serving: 8 / Yield: 1 2-pound loaf