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Recipe of the Month - Bara Brith
Michele LillieBara brith (speckled bread) is a traditional Welsh tea cake. In the Welsh language, bara means bread and brith is translated as speckled. It has been around at least since the 18 th century, and maybe longer. It is traditionally eaten on St. David’s Day (an annual March 1st celebration of the patron saint of Wales) or Christmas Day. Today, it is enjoyed year-round as a tea time treat.
It was traditionally a yeasted bread, but this version omits the yeast, making it easier. It is meant to have a sticky texture, spread with abundant butter, and of course, served with a cup of tea.
Step 1
Ingredients (see notes below for more information on the ingredients)
- 450g/1lb dried mixed fruit
- 250g/9oz dark muscovado or dark brown sugar
- 300ml/10 ozs warm brewed black tea, strained
- 2 tsp mixed spice
- 450g/1lb self-rising flour
- 1 egg, beaten
- Honey to glaze (optional)
Directions
Step 1
In a large bowl soak the fruit and sugar in the strained tea and leave at least 6 hours or overnight.
Step 2
The next day, preheat the oven to 350°F. Line a 900g/2lb loaf tin with baking parchment.
Step 3
Sift the flour and spice into the soaked fruit (no need to drain the tea) and stir together. Add the beaten egg and blend well.
Step 4
Pour the mixture into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean.
Step 5
If desired, warm a small amount of honey to drizzle over the surface of the warm cake for a glazed topping.
Step 6
Leave to cool on a rack. Many recommend storing it for 1-2 days before eating. Serve sliced with butter.
Notes
- Mixed fruit – This is commonly used in the UK for making Christmas cakes. It can often be found as a ready-made mixture of raisins, sultanas, currants and candied orange and lemon peel. You may make your own by using 30% raisins, 30% sultanas, 30% currants and 10% chopped candied peel. In the US, you can use golden raisins for the sultanas. If you cannot find currants, you may use more raisins.
- Muscovado sugar – This is also known as Barbados sugar and is unrefined cane sugar in which no molasses has been removed. It comes in both light and dark varieties and has a more sticky, sandy texture than regular brown sugar. It can be very strong in flavor, especially dark muscovado.
- Tea – Traditionally, strong black tea is used. Try one of our Breakfast teas – African, Scottish or Irish. For a twist, substitute our Earl Grey or Princes Grey.
- Mixed spice – This is a traditional British spice. If you cannot find it, make your own by combining 1 tablespoon of cinnamon, 2 teaspoons each of ground allspice and nutmeg, 1 teaspoon each of ground cloves, ginger, coriander and ¾ teaspoon of ground mace. This will make about ¼ cup of mixed spice.
- Self-rising flour – You may make your own by adding 1½ teaspoons of baking powder and ¼ teaspoon of salt for each cup of all-purpose flour.