A richly fruited tea-soaked loaf studded with dried fruit, warm spices, and dark sugar, sliced thick and spread with Welsh butter.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: butter curls
Accompaniments: Welsh butter, pot of tea
Instructions
-
1
Soak the mixed dried fruit in hot tea overnight or at least 6 hours until plump.
-
2
Preheat oven to 160C (325F). Grease and line a 900g loaf tin.
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3
Mix flour, sugar, and spices. Add soaked fruit with any remaining tea and beaten egg. Stir until just combined.
-
4
Pour into the prepared tin and bake for 1 hour 15 min until a skewer comes out clean.
-
5
Cool in the tin for 10 min, then turn out onto a wire rack.
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6
Slice thick and serve spread with salted Welsh butter.
Did You Know?
Bara brith means "speckled bread" in Welsh, referring to the dried fruit studded throughout the loaf.
Chef's Notes
Equipment Tips
- loaf tin
- mixing bowl
- tea pot
Garnishing
butter curls
Accompaniments
Welsh butter, pot of tea
The Story Behind Bara Brith
Bara brith is one of the most iconic Welsh baked goods, born from the tradition of tea-drinking that swept Wales in the 19th century. Soaking fruit in tea was a thrifty way to plump dried fruit without expensive spirits. Every Welsh family has their own recipe, passed down through generations, and it remains a fixture on farmhouse tea tables across the country.
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