I’m back with a wonderful recipe for you today which comes all the way from rural Wales. I’m fortunate enough to have some wonderful farmer friends who introduced me to this lovely recipe and boy what a lovely recipe it is!
Bara Brith means “mottled bread” in plain ol’ English. It is traditionally made with mixed, dried fruit, but you can use just sultanas, if you prefer. It also requires leaving the first part of the recipe to soak overnight, so make it in advance if you plan to serve it to guests. Although the fruit gives it plenty of moisture, it’s also much better with a little butter on top, as well!
For this recipe, you will need:
- A large mixing bowl,
- A clean terry towel
- A large mixing spoon
- A loaf tin
- Greaseproof or parchment paper
- Cooling rack
- 2 breakfast tea tea bags (don’t use Earl Grey, it’s not strong enough. This is a hearty recipe!)
- 300ml boiling water
- 450g mixed dried fruit
- 250g soft dark brown sugar
- 450g self-raising flour, sifted
- 1 large egg, beaten
- 2tsp mixed spice
- In a large bowl, soak the tea bags in the boiling water and stir until a strong black tea forms. Remove the tea bags and discard.
- Stir in the dark brown sugar and add the mixed fruit and mixed spice. Stir again, cover with a clean terry towel and leave overnight.
- The next day, heat the oven at Gas Mark 3 (125C°/ 325°F).
- Add in the flour and the beaten egg. Mix thoroughly until all ingredients are combined.
- Line a loaf tin with greaseproof or parchment paper and transfer the mixture. Level out to avoid uneven cooking.
- Bake in the centre of the oven for 90 minutes, or until a skewer comes out clean.
- Once cooked, remove from the tin and cool on a wire rack.
- To serve, slice approximately into 12 pieces and spread with a little butter.
I hope you enjoy this wonderful recipe from the UK!