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Welsh tea bread or Bara Brith

This is my favourite Bara Brith (pronounced Baa-ra Bree-ff) recipe, lovely, rich and moist, make lots of it, it freezes well and keeps for almost a week and actually improves after a day or two (if it lasts that long), need to start the process the night before ideally. 

Not sure if it’s even that sinful, as theres no fat and mostly just fruit……….Bara brith has real star status and no visit to Wales could be complete without it.

Bara Brith

500g mixed fruit and peel
300ml freshly brewed tea 
250g self raising flour
1 generous teaspoon mixed spice
125g brown sugar (whatever type is in the cupboard!)
1 medium free range egg

Soak the fruit in the hot tea, ideally overnight but for several hours at the very least (don’t try to skip this bit!)¬†most of the liquid should be absorbed and your fruit all plumped out

Preheat the oven to 150 degrees C (or a bit less for a fan oven) 

Sift the flour and spice into the soaked fruit, keeping the fruit moving to avoid any lumps (theres no need to drain the fruit first) add the sugar and lightly mixed egg. Blend together until there are no lumps. 

Line a largish loaf tin with greased paper and spoon mixture in, bake in the oven for at least 
1 hour 30 mins on the bottom or middle shelf. (skewer or knife should come out reasonably clean) otherwise give it a little longer. It should be firm, glossy and well risen. Leave to cool.

Thinly slice, butter and enjoy with a lovely cup of tea! 

1 thought on “Welsh tea bread or Bara Brith

  1. It’s difficult to find knowledgeable
    people on this topic, but you seem like you know what you’re talking

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