Carol’s Barm brac (or Tea bread) (Languedoc Sun N°23)
Carol’s Barm brac (or Tea bread)
This recipe came from a reader in Devon. Easy to prepare, it is a great favourite with young and old alike.
150g Brown sugar
25g Ground Rice (semoule)
1 packet of yeast
1 packet of vanilla sugar
300ml of warm tea
Put the fruit, sugar and left-over tea in a large bowl and cover.
Leave to soak overnight or for at least two hours during the day.
Set the oven 170 C or Gas 3.
Stir the fruit, sugar and tea.
Add the lightly beaten egg with the rest of the ingredients and mix well.
Place the mixture in a greased tin and bake for 1hr 15mins or until cooked in the middle.
Remove from the tin and place on a baking rack to cool.
Currants or chopped mixed peel can be used instead of raisins.
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The sun is out, bank holidays are in, we all want to go and explore, although this can sometimes be ruined by the dreaded mistral (p14). But let’s not spoil things. How about a visit to St Jean du Fos (p20) or if you’re feeling more urban, a nice shopping day in Avignon with a healthy tea break (p23) or a visit to an art gallery in Nîmes? (p17) If you’re feeling extra energetic like me, how about entering the Pont du Gard race on 30 June to raise money for a fantastic local charity? Also in this issue, the remarkable story of a simulated space mission by Claire (p18) and a very funny article by Bernice on her pathological inability (or so she says) to learn languages (p22).