This week we are seeking the names of the recipe and the principality where this fruit bread was traditionally made using dough trimmings.
1lb white flour
8oz wholemeal flour
5oz dark brown sugar
1lb dried fruit
2tsp mixed spice
8fl oz strong tea, cold
Pour the tea into a bowl, add the fruit and soak for 21/2 hours. Cream the sugar and yeast, and mix using a little tea.
Sieve the flours, spice and salt together, blend in the melted butter, beaten eggs, yeast and fruit mixtures. Knead for five minutes, cover and allow to prove.
Knock back and divide into greased bread tins. Prove and bake at 220ºC for 15 minutes. Reduce the heat to 160ºC and bake for a further 50 minutes.
When cooked, warm the honey and glaze the loaves. Allow to cool.
The local name for this recipe means "speckled bread".
Another popular bakery item is the fruit cake teisen lap, meaning "cake-moist".
Lamb is considered to be of the best quality, and black beef is also notable.
The fictional lecher, Mr Waldo, who always went to bed with a bottle of stout and slice of bread pudding under his pillow, was a creation of a famous author from this place.