|The Recipe Bin: Welsh - Breads & Rolls|
|Soak the dried fruit and sugar overnight in the tea. You can use either fresh tea, or the cold
dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it
it into the fruit. Mix in the lightly beaten egg. Line a small loaf-tin with buttered paper
then tip in the mixture, smoothing it well into the corners.
Bake in a gentle oven at 300°F (150°C) gas mark 2 for 1½ hours. Cool and store for at least 2 days in a tin so that it matures moist and rich.
|Makes approximately 8 servings.|