Bara Brith
Traditional Welsh tea bread, made with dried fruit soaked in tea.
PRINT RECIPE
Servings: 10 slices
INGREDIENTS
- 400 g Dried Mixed Fruit (raisins, sultanas, currents, peel)
- 300 ml Hot Tea (English Breakfast, Earl Grey...)
- 100 g Soft Dark Brown Sugar (Dark Brown Sugar)
- 1 tsp Mixed Spice (Pumpkin Spice)
- 250 g Self-raising Flour
- 1 Free-range Egg (beaten)
INSTRUCTIONS
- In a large bowl, place your dried mixed fruit, hot tea and sugar. Once the tea cools, cover and leave the fruit to soak up the tea and sugar over night.
- The next day, preheat your oven to 180°c (160°c fan-assisted ovens, Gas Mark 4 or 350°F). Line a 2lb loaf tin with greaseproof paper and set aside.
- Sift the flour and mixed spice into the bowl of soaked mixed fruit. Add the [beaten] egg and mix everything together until well combined.
- Pour the mixture into your lined loaf tin, spreading to the corners. Bake in your pre-heated oven for about 1 hour, until dry on top and a skewer inserted comes out clean.
- Once cool, remove from the tin but keep the greaseproof paper lining on. Bara Brith is best enjoyed after a couple of days kept in an air tight container, sliced with a spread of butter/margarine.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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