Makes one cake in one 2lb loaf tin
320g plain flour
125g soft brown sugar
125g lard (softened and diced)
100 ml butter-milk/watered down natural yoghurt, or just half milk and water
1 1/2 tsp bicarbonate of soda
1 1/2 tsp cream tartar
1 tablespoon black treacle
1/2 tsp lemon juice (or white wine vinegar)
120 ml of tea to soak the currants/sultanas in for 2 hours
1/2 tsp ground mixed spice
Grease one large 2lb loaf tin with lard/butter and line all around. Pre-heat the oven to 160C.
Using your fingers rub the lard into the flour, until the mixture resembles breadcrumbs.
Sift in the bicarbonate of soda, cream of tartar, mixed spice. Add the sugar.
Add in the currants/sultanas, including any tea if left.
Beat the egg with the lemon juice (or white wine vinegar) and add to the mixing bowl, stir everything in and then add in the buttermilk/yoghurt/milky water.
Finally add and stir in the black treacle.
Once everything is thoroughly mixed, and the batter is slightly on the wet side of a ‘dropping’ consistency, (add in a little more milk if the batter is stiff) put it into the prepared loaf tin.
It should fill the tin to just under 1" from the top.
Put the loaf tin into the preheated oven to bake for 80 minutes.
After 80 minutes check to see if the cake has risen and is fully cooked in the centre by pushing in a skewer, if it comes out clean and hot the cake is ready, if not leave for another 15 minutes. If it looks like the top of the Bara Brith is browning too quickly, cover it in a piece of foil.
Once baked pull the Brith out of the oven and leave to cool for twenty minutes. After twenty minutes turn out the cake from the loaf tin, remove baking parchment and leave to cool on a wire rack. Serve slices warm or cold, sliced with a little butter and jam, or plain and on its own.
Here is mine: