Trouble controlling my raisins in bara brith...

[Tickle]

OK - hope for some Welshie help here

I'm making bara brith for the first time today (celtic blood will out you see) and it all went fine til I started kneading the raisins into the dough... They made the dough all slippery and there was no way I could get them all in!

100g, soaked in tea, to 450g flour. Should I have rolled them in flour, or dried them somehow after draining them?

Now it is in the oven, but I have pert little raisins sticking out on the top... is this normal? I kind of thought they would sit half in, like a fruit scone...

Smells lovely though

hmm. i just mix mine in a bowl, don't knead it at all and just pour (spoon, not liquidy for pouring) it onto the tin.

Love it when you chew the caramelised ones that have stuck out the top

Ah - I'm using a recipe that definitely breaks it into a 2 stage process - the raisins go in after the first rise. Yours sounds much easier Laurie

So - it tasted fab but I would have been happier to squeeze even more raisins in.

I have just seen the National Trust cookbook recipe which advises soaking fruit in red wine - anyone tried this?

T x