📝 About This Recipe
Bara Brith, translating literally to 'speckled bread,' is a beloved Welsh classic that bridges the gap between a cake and a loaf. This heritage recipe relies on an overnight soak in robust black tea to plump the dried fruits, resulting in an incredibly moist, deeply spiced crumb infused with notes of bergamot and molasses. It is a timeless centerpiece of the Welsh afternoon tea, celebrated for its long shelf life and the comforting, nostalgic aroma it brings to the kitchen.
🥗 Ingredients
The Fruit Soak
- 300 ml Strong Black Tea (Hot, brewed with 2-3 tea bags like Earl Grey or Breakfast tea)
- 450 g Mixed Dried Fruit (A blend of raisins, sultanas, and currants)
- 200 g Soft Dark Brown Sugar (Packed)
- 50 g Candied Mixed Peel (Finely chopped)
- 1 Zest of Orange (Finely grated)
The Batter
- 450 g Self-Raising Flour (Sifted)
- 2 teaspoons Mixed Spice (A blend of cinnamon, coriander, caraway, nutmeg, ginger, and cloves)
- 1/2 teaspoon Ground Ginger (For a subtle warmth)
- 1 large Egg (Lightly beaten)
- 1 tablespoon Honey (For glazing the top)
- 1 pinch Salt (To balance the sweetness)
👨🍳 Instructions
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1
Begin the night before by brewing 300ml of very strong black tea. In a large mixing bowl, combine the dried fruit, candied peel, orange zest, and dark brown sugar.
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2
Pour the hot tea over the fruit and sugar mixture. Stir well until the sugar has dissolved. Cover the bowl with a clean tea towel and leave to soak at room temperature for at least 12 hours, or overnight. This allows the fruit to absorb the liquid and plump up.
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3
When you are ready to bake, preheat your oven to 160°C (325°F/Gas Mark 3). Grease a 900g (2lb) loaf tin and line it with non-stick baking parchment, leaving a little overhang for easy removal.
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4
Sift the self-raising flour, mixed spice, ground ginger, and a pinch of salt into a separate large bowl.
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5
Add the beaten egg to the soaked fruit mixture (which should now be thick and syrupy) and stir until well combined.
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6
Gradually fold the dry flour mixture into the wet fruit mixture using a large metal spoon. Mix gently until no streaks of flour remain, but be careful not to overwork the batter, or the bread will be tough.
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7
Spoon the thick batter into the prepared loaf tin and level the top with the back of a spoon.
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8
Bake in the center of the oven for 1 hour and 15 minutes to 1 hour and 30 minutes. The loaf is done when it is dark golden brown and a skewer inserted into the center comes out clean.
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9
If the top of the loaf is browning too quickly, cover it loosely with a piece of foil after 45 minutes of baking.
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10
Once baked, remove from the oven. While the loaf is still hot, brush the top with a tablespoon of warmed honey to create a beautiful, sticky glaze.
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11
Allow the Bara Brith to cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely.
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12
For the best flavor and texture, wrap the cooled loaf in foil and store it for 24-48 hours before slicing. This 'maturing' process allows the spices to develop and the moisture to even out.
💡 Chef's Tips
For an extra layer of flavor, use Earl Grey tea; the bergamot notes pair beautifully with the orange zest. Avoid using 'fast-action' yeast recipes if you want the traditional dense, cake-like texture; this self-raising flour version is the classic tea-time standard. If you don't have mixed spice, make your own using a ratio of 1 part cinnamon to 1/2 part each of nutmeg and allspice. Always slice Bara Brith thinly; the richness of the fruit and sugar means a little goes a long way. To keep it fresh, store in an airtight container; it actually improves in flavor and becomes moister after a few days.
🍽️ Serving Suggestions
Serve sliced thin and spread generously with slightly salted Welsh butter. Pair with a sharp, crumbly Caerphilly cheese for a traditional sweet-and-savory Welsh snack. Enjoy alongside a steaming pot of tea (preferably the same blend used for soaking the fruit). Lightly toast a slice that is a few days old to revive the spices and melt the butter deep into the crumb.