It's already intolerably hot here - and it's still only mid-morning. Trying to stay positive, my thoughts are turning to much cooler autumn days. Late afternoons, a hint of woodsmoke in the air, coming back from a long ride on my bike, sipping some herbal tea - and maybe a slice (or two) of bara brith, that wonderful Welsh fruit bread. I have very fond memories of my Welsh grandmother's version of this - but I've never made it. I've had a good rummage through my recipe archive and found three possible recipes to follow. Elizabeth David's (from the 1950s), my grandmother's own recipe (probably even older) and her mother's - which is so short on detail that it couldn't properly be described as a recipe at all. My grandmother and great-grandmother both used self-raising flour to make bara brith and their recipes contain (to my eyes anyway) excessively long oven times - up to 2 hours. Elizabeth David's recipe is for a yeast-leavened bread - and contains some ingredients that I'll never be able to source in France. Does anyone have a 21st century recipe for bara brith? Anyone in Wales or the Welsh borders able to help me please? @remedial_gash or @epicuric ? anyone else ?