Bara brith: turning leftovers into cake
21.08.2023 - 11:59
/ theunconventionalgardener.com
/ Emma Doughty
Pancake day (AKA Shrove Tuesday, Fat Tuesday or Mardi Gras) has got to be the one holiday of the year that’s devoted to avoiding food waste. In keeping with grand tradition, Ryan and I whipped up a batch of pancakes, using the last egg in the fridge and about half of the remaining apple & cinnamon bread flour, and they were delicious. For most people this is probably a token effort (especially as it’s no longer common to avoid rich foods such as eggs, milk and sugar during Lent, with people preferring to give up booze, excessive screen time or being rude to people), but we’re doing very well at avoiding food waste.
A couple of weeks ago I did a special edition of Tendrils (my weekly round-up of interesting plant-related things I find on the internet) on tea. It coincided with an article in the Guardian with a variety of recipes for cooking with tea – something I keep meaning to have a go at. Some of them sound lovely, and I particularly liked the look of the recipe for Bara Brith (fruit loaf).
One of the enticing things about it (beyond containing only ingredients we already had in the house) was that it is made over two days – splitting the effort involved into manageable chunks!
Stage 1 involves making a nice cup of tea – so make two, and then you can have one yourself
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