Bara Brith
A traditional Welsh tea bread packed with plump dried fruits soaked overnight in strong Welsh black tea, warm spices, and baked to a moist, rich loaf served with salted Welsh butter.
Ingredients
- • 350g mixed dried fruits (sultanas, raisins, and currants)
- • 300ml hot, strong freshly brewed Welsh black tea
- • 175g dark brown soft sugar
- • 1 tsp mixed spice
- • 1 medium free-range egg, lightly beaten
- • 250g self-raising flour
- • 1 tbsp warm honey (for brushing/glaze)
- • Salted Welsh butter (for serving)
Preparation Steps
Soaking: In a large bowl, mix the dried fruit and brown sugar. Pour over the hot freshly brewed tea, stir well, cover, and leave to soak overnight until the fruit is plump and fragrant.
Mixing: Preheat oven to 160°C (140°C fan) / Gas Mark 3. Grease and line a 900g (2lb) loaf tin. Beat the egg into the soaked fruit mixture, then gently fold in the mixed spice and self-raising flour until evenly combined into a thick batter.
Baking: Spoon into the loaf tin, level the top, and bake for 65 to 75 minutes until well risen, deep golden, and a skewer inserted into the centre comes out clean.
Finishing: Brush the warm top with honey for a glossy sheen. Cool completely in the tin on a wire rack. Slice thickly and serve spread generously with salted butter.