Description
Bara Brith is a traditional Welsh fruit loaf, made with tea-soaked dried fruits, warm spices, and either yeast or baking powder as a raising agent. Mary Berry’s version is simple, using self-raising flour and no yeast, resulting in a moist, rich cake-like loaf that’s bursting with flavor. This sweet bread is commonly served sliced and buttered.
Ingredients
- Dried mixed fruit: 300g (10.5 oz), for the sweet, fruity flavor.
- Strong black tea: 300ml (10 fl oz), to soak the fruit and enhance the flavor.
- Self-raising flour: 225g (8 oz), for the structure and rise of the loaf.
- Light brown sugar: 100g (3.5 oz), to sweeten the bread.
- Mixed spice: 1 teaspoon, for warmth and spice.
- Egg: 1 large, lightly beaten, to bind the ingredients.
- Honey or golden syrup: 2 tablespoons, for extra sweetness and a moist texture.
Instructions
1. Soak the Fruit
- Prepare the Tea: Brew 300ml of strong black tea and let it cool slightly.
- Soak the Fruit: In a mixing bowl, add the dried mixed fruit and pour the tea over it. Stir to combine and let the fruit soak for at least 6 hours, or overnight, to allow the fruit to plump up.
2. Mix the Dry Ingredients
- Preheat the Oven: Preheat your oven to 160°C (140°C fan)/320°F/gas mark 3.
- Mix Dry Ingredients: In a separate bowl, combine the self-raising flour, brown sugar, and mixed spice. Stir to combine.
3. Combine the Ingredients
- Add Wet Ingredients: Drain any excess tea from the soaked fruit. Add the fruit to the dry mixture, along with the beaten egg and honey or golden syrup. Stir gently until everything is well combined.
4. Bake the Bara Brith
- Prepare the Loaf Tin: Grease and line a 2 lb loaf tin with parchment paper.
- Bake the Loaf: Pour the batter into the prepared tin and smooth the top. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.
5. Cool and Serve
- Cool the Loaf: Let the loaf cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and Serve: Slice and serve the Bara Brith with butter or enjoy it on its own.