Bara brith
- Prepare
- overnight
- Cook
- 1 to 2 hours
- Serve
- Serves 8
Bara brith, meaning ‘mottled bread’ in Welsh, is a traditional tea cake that is sometimes made with yeast – this version omits it, making it super easy. It has a wonderfully sticky texture and is best spread with plenty of butter.
Ingredients
- 450g/1lb dried mixed fruit
- 250g/9oz brown sugar
- 300ml/½ pint warm black tea, strained
- 2 tsp mixed spice
- 450g/1lb self-raising flour
- 1 free-range egg, beaten
Method
In a large bowl soak the fruit and sugar in the strained tea and leave overnight.
The next day, preheat the oven to 170C/150C Fan/Gas 3½. Line a 900g/2lb loaf tin with baking parchment.
Mix the remaining ingredients into the fruit mixture and beat well.
Pour the mixture into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean.
Allow to cool in the tin. When completely cool, turn out and serve in slices with butter and a cup of hot tea.
Recipe tips
If the top is browning too quickly after about 50 minutes in the oven, you can cover the top loosely with foil.
If you want to use other dried fruit such as apricots, dates or cherries in your bara brith, they would work a treat. Just make sure the total amount of fruit is the same.
If you want your bara brith to shine, brush it with a little honey at the end of baking.
