• 270ml water
• 2 teabags
• 220g light brown sugar
• 300g mixed fruit
• 350g self raising flour
• 1 large egg
• 60g softened butter
• raspberry ripple ice-cream
• spray oil

1. Let the tea cool and pour over the mixed fruit to absorb the liquid and plump up.
2. Cream the butter and add the egg and half the flour and mix well. Add the rest of the flower and mix well.
3. Place into an oiled loaf tin with some grease proof paper on the bottom then pop into the oven at 150 fan for around 1 hour 30. Keep an eye as it could be ready sooner.
4. Once cooled cut into 3 parts lengthways after removing the top of the loaf so that all pieces are flat.
5. Turn a tub of ice-cream that has melted al little onto a plate. Place cling-film into the loaf tin and then build a club sandwich of sorts using the cake and the ice-cream as layers.(I use raspberry ripple as I think this works best.) Tuck the cling film over and freeze overnight or for at least 4 hours.
6. Remove and slice into beautiful chunky slices of bara brith with a twist.

Recipe Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey

Twitter: @_C_Ramsey