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
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 and mixed fruit. Mix in egg to form a soft dough. Roll out to
1/4 inch (5mm) thick and cut into 2 inch (5cm)
2. Bake on a hot griddle or heavy-based
frying pan. Grease with a little lard. Fry until lightly browned on both
sides. Place on cooling trays to cool.
Serve the Welsh cakes sprinkled with caster sugar or spread with butter.
Welsh lamb has a delicate flavour developed through slow maturing on
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.