Bara Brith from The Official Downton Abbey Afternoon Tea Cookbook by Downton Abbey
The name of this Welsh teatime cakelike bread translates to “mottled bread” or “speckled bread,” a nod to the copious amount of dried fruit in the loaf. The texture is moist and dense, and...
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Cooking tools:
- Loaf pan
- Cooling rack
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Kettle
- Teapot
- Saucepan
- Plastic wrap
- Kitchen towel
- Wax paper
Ingredients
- Unsalted butter, for the pan and for serving
- ¼ cup (60 ml) water
- 1⅔ cups (240 g) dried currants
- 1¾ cups (225 g) flour, plus more for the pan
- 1½ teaspoons mixed spice or pumpkin pie spice
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup (140 g) firmly packed dark brown sugar
- 1 egg, lightly whisked
- ½ cup (120 ml) hot strong black tea
- 2 tablespoons orange marmalade
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