Desserts
Bara Brith
The Quirky Foodster Team
Ingredients
- 350 g (2 1/3 cups) mixed dried fruit (raisins, sultanas, currants)
- 250 ml (1 cup) strong black tea, cooled
- 175 g (3/4 cup plus 2 tbsp) light brown sugar
- 1 egg, beaten
- 350 g (2 3/4 cups) self-raising flour
- 1 tsp mixed spice
- 2 tbsp marmalade or honey, for glazing (optional)
- Butter, for serving
Method
- Place the dried fruit in a bowl, pour over the cooled tea, and let soak overnight (or for at least 8 hours) at room temperature.
- Preheat the oven to 160°C (325°F) and line a loaf tin with parchment paper.
- Stir the sugar and beaten egg into the soaked fruit mixture.
- Fold in the flour and mixed spice until just combined.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 1 hour to 1 hour 15 minutes, until a skewer inserted into the centre comes out clean.
- If using, brush the warm loaf with marmalade or honey for a glossy finish.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Introduction: Bara brith, meaning 'speckled bread', is a rich fruit loaf soaked in tea overnight before baking, giving it a deep, moist flavour and a distinctive dark, speckled appearance.
Cultural Background: Bara brith, meaning 'speckled bread', is a rich fruit loaf soaked in tea overnight before baking, giving it a deep, moist flavour and a distinctive dark, speckled appearance. A staple of Welsh tea tables, it's traditionally sliced and served buttered.
Tips: Soaking the fruit overnight in tea is essential — it plumps the fruit and deeply flavours the loaf. Test doneness with a skewer in the thickest part of the loaf before removing from the oven. Serve sliced and generously buttered, as is traditional.
Variations: Use Earl Grey tea for a subtle citrus note. Add a splash of whisky to the soaking fruit for extra depth. Add chopped candied peel for extra texture and flavour. Vegetarian as written; a vegan version can use a flax egg in place of the egg.
Storage: Store wrapped at room temperature for up to 5 days, or freeze sliced for up to 3 months.
Reheating: Not typically reheated; serve at room temperature, sliced and buttered.
Nutrition: Per serving (approx., 1 slice): 260 kcal, 5 g protein, 56 g carbohydrates, 2 g fat, 3 g fibre.
FAQs:
Q: Why is the fruit soaked in tea?
A: Soaking the dried fruit in tea overnight plumps it up and infuses the loaf with a deep, characteristic flavour and moisture.
Q: Can I use a different tea?
A: Yes, a good strong black tea is traditional, though Earl Grey adds a pleasant citrus note as a variation.
Q: How is bara brith traditionally served?
A: Sliced and generously buttered, often alongside a cup of tea.
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