Bara Brith - Welsh tea bread Recipe
Bara Brith - Welsh tea bread
Flavors of Wales
Total time: more than 2 hours
Preheat oven to 160 °C (325 °F)
Preparation time: 11 minutes
Sooking: overnight
Cooking time: 1-3/4 hours
Difficulty: Easy
Chef's Note
This is literally translated as ‘speckled bread’. Once a week, the stove was lit for baking day, as the heat began to fade in the stove, so a handful of currants was added to the last of the bread dough and this speckled bread became a treat. The flavour, however, of this spiced, honey-glazed fruit bread is delicious when spread with salted Welsh butter, and it is no wonder that Bara Brith is still produced all over Wales.
Ingredients for 2 - 450 g (1 lb.) loaves
- 6 tbsp. Brown Sugar
- 450 g (1 lb.) mixed dried fruit
- 1 tsp. mixed spice
- (cinnamon, nutmeg, ginger, cloves)
- A pinch of salt
- 450 g (1 lb.) self-raising flour
- 2 small oeufs
- 2 tbsp. orange marmalade
- 300 ml (1 1/4 cups) brewed tea
- Honey
  1. Soak the fruit overnight in the tea.
  2. Next day, mix the marmalade, egg, sugar, spice and flour. Spoon into a greased 900 g (1 lb) loaf tin and bake in a warm oven for 1-3/4 hours or until the centre is cooked through. Check from time to time that the top doesn’t brown too much, and cover with a sheet of foil or move down a shelf in the oven if necessary.
  3. Once cooked, leave the Bara Brith to stand for 5 minutes, then tip out of the tin on to a cooling tray. Using a pastry brush, glaze the top with honey.
  4. Serve sliced with salted butter and some tasty farmhouse Cheddar. Store in an airtight tin.
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