The last shot is my first ever “Bara Brith” – a gorgeous moist welsh tea bread.It’s a really easy recipe C/o my friend V – so thanks V!Mix 12oz sultanas with 8oz light muscovado sugar in a bowl and pour over 10fl oz of hot strong tea made with 4/5 tea bags. Cover & leave to soak overnight.

Pre-heat oven to 150C / 300F / Gas Mk 2

Lightly grease & base line a 2lb loaf tin.

Stir 10oz of sifted self-R flour and 1 medium beaten egg into the mixture. Mix thoroughly then turn into tin.

Bake in oven for 1-1/2 to 1-3/4 hours or til well risen & firm to touch. A fine skewer in the centre should come out clean. Allow to cool in tin for 10 mins then turn out onto wire rack & remove paper.

Slice, butter & enjoy!

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Mine didn’t seem to rise much and went a bit crispy on top but then my oven does that to all my cakes. Also, I used raisins and demerara sugar as that’s all I had in. Still, tastes lush! Can we resist eating the rest of it before our guests come tomorrow?