Wartime Bara Brith

Another wartime recipe to celebrate St Davids Day

“Bara Brith” is a traditional Welsh fruit loaf that literally means speckled bread. The recipe calls for lots of dried fruit, soaked in tea overnight and orange zest to give it a little zing. Using only one egg it easily fit into a rationed diet... and could be easily adapted during the war to use orange marmalade instead of orange juice and zest. Finely grated carrot could also be used to replace some of the fruit.

Delicious spread with a little butter....and served with a nice cup of tea

1lb of self raising flour (I used plain with 5 teaspoons of baking powder)

1/2 pint of tea

1lb of mixed dried fruit (substitute 1/3 with finely grated carrot to save on rations)
6 oz of light brown sugar
1 medium egg
1 or 2 teaspoons of mixed spice
1 tablespoon of honey
1 tablespoon or orange juice
1 tablespoon of orange zest (or use 2 tablespoons of orange marmalade to replace the honey, orange juice and zest)

• Make 1/2 pint of strong tea and add the dried fruit and grated carrot to the tea
• Place in fridge overnight
• The next day mix the honey, orange juice and zest (or marmalade) with the sugar and egg
• Add that to the fruit and tea mixture
• Sift the flour and spice into a large bowl
• Add the fruit/tea mixture
• Mix until all flour is mixed in
• Place in two small greased loaf tins or one large one
• Cook at 160C or 320 F for about 1 to 1.5 hours (use foil to cover if getting too brown)
• Remove and cool for a while then glaze with honey or a sugar water mix
• Remove from tin and cool thoroughly before storing in a tin
• Slice and serve with butter

Wartime Welshcakes

Crossed between a scone and a pancake and also known as a Welsh teacake, these Welsh Cakes are the perfect afternoon teatime treat for St Davids Day

These cakes are a wartime classic recipe that provided soldiers and coal miners during the World War with a fruity sweet snack but are great for any occasion 

They are incredibly quick and easy to make and are cooked in a griddle or frying pan instead of the oven 

6 oz plain flour with 3 teaspoons baking powder added (or use self raising flour)
2 oz margarine, butter or dripping
2 oz sultanas (or mixed dried fruit)
1 small carrot grated
2 oz sugar
1 fresh egg or 1 dried reconstituted egg
1 tablespoon milk
1/4 teaspoon of ground nutmeg

• Rub fat into the flour and baking powder mix until resembles bread crumbs
• Stir in nutmeg, sugar and dried fruit
• Mix the egg and milk together and add to dry mix to form a stiff dough (add more liquid or more flour as needed)
• Treat mixture as pastry and roll out on floured surface to 1/4 inch thick
• Use 3 inch rounds to cut out
• Pre-heat griddle or heavy frying pan
• Grease
• Put in Welsh Cakes and cook until golden brown on both sides over a moderate heat (about 4 minutes)
• Set aside a cool
• Sprinkle with a little sugar
• Serve with butter/jam and a nice cup of strong tea!
• Makes about 12-18

**Wartime Welsh Cakes**

March 1st is St Davids Day.. when Welsh people.. including me.. celebrate their patron saint with the wearing of a daffodil... and eat traditional Welsh fare... including these delicious little Welsh Cakes

Crossed between a scone and a pancake and also known as a Welsh teacake, these Welsh Cakes are the perfect afternoon teatime treat for St Davids Day... or any time of the year

These cakes uses a wartime classic recipe that provided soldiers and coal miners during the World War with a fruity sweet snack but are great for any occasion

They are incredibly quick and easy to make and are cooked in a griddle or frying pan instead of the oven

Recipe: https://the1940skitchen.blogspot.com/.../wartime...

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