HiThere BG,
I,m originally from South Wales,I was born in Newport about 20 miles from Cardiff and brought up in my grandmothers town Caerleon(which incidently is also known as the Roman fort of Isca from the times when the Romans went about trying to colanise Britain) Its a truly beautiful place with lots of old buildings and the tinest Roman museum you,ve ever seen,I,ve many memories of our annual eistedford(a cultural festival)being held in our little ammphitheatre as a child I remember resiting a battle poem on a box as I was so tiny but the vioce made up for it!!!!!!
Where were you in Whales and where are your family living?
I think I did include 2 recs for Bara brith but here is another for you I love it.
Lots love to you
JulieBara Brith (Currant Bread)
*********************************ingredients for 16 servings
1/4 lb Dried fruit
4 oz Candied peel
1 pt Warm water
1/2 ts Mixed spice
2 lb Plain flour
6 oz Lard
1 oz Fresh yeast
1/2 lb Demerara sugar
2 ea Eggs

Preparation: Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales