Bara Brith

Instructions

1. Soak the fruits
   Place the mixed dried fruits in a large bowl and pour over the hot tea. Cover and leave to soak overnight or for at least 6 hours until the fruit has absorbed most of the liquid and become plump.
2. Prepare the baking tin
   Preheat the oven to 170°C (150°C fan, Gas Mark 3). Grease a 900g (2lb) loaf tin thoroughly with butter and line with baking parchment.
3. Mix the dry ingredients
   In a large mixing bowl, combine the self-raising flour, light brown sugar, mixed spice, cinnamon, and nutmeg. Mix thoroughly to ensure even distribution of the spices.
4. Combine the wet ingredients
   Add the beaten egg and marmalade to the soaked fruit mixture and stir until well combined.
5. Make the batter
   Add the wet fruit mixture to the dry ingredients and stir gently until everything is well combined. The mixture should have a fairly wet, dropping consistency. If it seems too dry, add a splash more tea.
6. Bake the bara brith
   Pour the mixture into the prepared loaf tin and level the surface. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.
7. Cool and serve
   Allow the bara brith to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely. For the best flavor, wrap in foil and leave for a day before slicing. Serve sliced and spread with butter.