Lightly toasted and buttered its rather delicious but even just buttered is still very tasty! I have been eagerly wanting to post this all week but have mysteriously lost my uploader thingymagig and had to wait for a new one!
Doesn't this just say eat me?
I love carrot cake and I also love bara brith…this is a fusion of the two, in a very good way! The carrot adds a lovely colour to the loaf and along with the parsnip adds both texture and sweetness (without actually tasting of parsnips).
You will need a 2lb loaf tin. Oven 180/ fan 160 (max!)
300g self raising flour
100g golden caster
140g grated carrot and parsnip (roughly 2)
1 tsp mixed spice
Juice and zest of 1 lemon
25g candied peel, chopped
20g chopped pecan nuts
1 large egg
2 tbsp golden syrup or treacle
Sift the flour, sugar and salt together, stir in the fruit, pecans, candied peel, zest and juice of the lemon
Make a well and crack in the egg. Gently warm the milk and add the golden syrup, mix well and pour onto the egg and dried ingredients, mix to a thick dough and spoon into a lined or greased loaf tin. Bake for 45 minutes or until a skewer comes away clean.
The Bara Brith is hiding in the background!