Sugar-crusted bara brith

Sugar-crusted bara brith

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(20 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr - 1 hr, 15 mins Plus overnight soaking

Skill level

Easy

Servings

Serves 12

Bara brith (literally 'speckled bread') is a tea-time classic, and it seems that almost every Welsh town and every family has their own recipe

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
397
protein
6g
carbs
79g
fat
9g
saturates
5g
fibre
2g
sugar
50g
salt
0.58g

Ingredients

  • 400g/14oz luxury mixed fruit
  • 75g pack dried cranberries
  • mug hot strong black tea
  • 100g butter, plus extra for greasing
  • 2 heaped tbsp orange marmalade
  • 2 eggs, beaten
  • 450g self-raising flour - try a mix of wholemeal and white
  • 175g light soft brown sugar
  • 1 tsp each ground cinnamon and ground ginger
  • 4 tbsp milk
  • 50g crushed sugar cubes or granulated sugar, to decorate

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Method

  1. Mix together the dried fruit and cranberries in a large bowl, then pour the hot tea over. Cover with cling film and leave to soak overnight.
  2. Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a 900g/2lb loaf tin with baking parchment. Melt butter and marmalade together in a pan. Leave to cool for 5 mins, then beat in the eggs. Drain any excess tea from the fruit. Mix the flour, sugar and spices together, then stir in the fruit, butter mix and milk until evenly combined. The batter should softly drop from the spoon – add more milk if needed.
  3. Spoon into the tin and level the top. Sprinkle with the crushed sugar and bake for 1-1¼ hrs until dark golden and a skewer inserted comes out clean. Cover loosely with foil if it starts to over-colour before the middle is cooked. Leave to cool completely in the tin and serve sliced.

Recipe from Good Food magazine, March 2006

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Comments

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susib1's picture
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Didn't really work for me. Not really enough for 2 tins but too much for 1. Followed recipe to the letter but came out quite dry and crumbly, more like Mr killings manor house cake than anything. Good flavour but def won't be using this recipe again.

bwydolwen's picture

I agree with Mandinga. Probably a very tasty cake, but it is not traditional Bara Brith. The clue is in the name 'bara' = bread, so needs yeast. Fruit loaves and tea bread, regularly called 'bara brith' is not proper Bara Brith unless it contains yeast, and slices like a small loaf of bread, which is then buttered.

jobarley's picture
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I've made this a couple of times & it's huge, got a silicone loaf tin which bows at the sides & makes for a funny shaped cake but no overflow! Took a good hour and a half to cook though. Made it the other day for my bf to take on a day out & apparently it went down a treat. I think a bit less wholemeal flour, perhaps a 3rd works best.

hamish1949's picture
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Lovely recipe and so easy. Both my children and husband who hate fruit cake love this and ask for it in their lunchboxes.

penny_baker's picture
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Haha kerryblue - it's one 's' and 2 'p's! Anyway, tried this recipe last week, with the benefit of having read everyone else's comments. I only had white flour (though it was organic), so didn't have a mix as the recipe suggests. I bought dried cranberries, and used other fried fruit already in the cupboard - which turned out to be 98% raisins, 2% sultanas. Also didn't want to buy white sugar cubes we wouldn't have any other use for, so sprinkled demerara sugar on the top. I wasn't sure what size my larger loaf tin is, so actually split the mix between that and a smaller one. The small one cooked in the specified cooking time, but the larger one needed an extra 20 minutes. The results - fantastic, and very much enjoyed by all of us, not too crumbly at all, and just the right amount of moistness. Will definitely make again.

helenburchell's picture

Sorry but this was a mega-dissapointment (could never spell that word, is it 2 s's or 2 p's ?) a much better recipe is Mary Berry's teabread or bara brith, moist, firm, easy to slice and exactly as it should be. One thing for sure though, don't have a righteous/healthy moment and do a mix with wholemeal flour, it's too dry and too crumbly, tastes like a supermarket out of date by 6 months, value 99p affair that even the birds would reject.

gervais's picture
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This isabsolutely wonderful. So easy to make and looks smells an dtastes delicious. I had no problem with my 2lb loaf tin.I think others may not be using the correct tin size.am making another one for my neighbour

marywilliams's picture

Have just made this for the first time. I think it is delicious but it is very dense with fruit, seems slightly more moist than it perhaps should be, and I even wondered if my dubious oven is partly at fault. Did have to add more milk to mix it. Mine (and I'm not saying your recipe) reminded me of my mother's cakes when something went slightly wrong, but we all loved them anyway and served them as pudding, with custard!! Buttering it seems luxurious and slightly overkill. It did fit in my 2lb. loaf tin, and I shall make it again. Maybe it will come out more like a BBC Good Food cake second time round!!

carihannah's picture

Wonderful , have now made this countless times as requests have been flowing in!!

rich1e's picture
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Have made this a few times now and it works a treat everytime. Has been well received by family and friends alike and have even had requests for loaves that can be frozen for future use. To save time and expense I admitted where the recipe had come from and have now converted a few more people to the pleasures of the BBC Good Food website.

bethocallaghan's picture
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Took about 1hr 30mins, but turned out very well - OH loves it.

bettyb's picture
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This is a favourite as it lasts so well and is easy to make. I find I need two tins for the quantities given but it means I can freeze one. I put demerara sugar on top and it is just as nice.

mandinga's picture
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Definitely more than double the amount that could be contained in a 2lb loaf tin and the verdict here in north west Wales is that it's a nice enough fruit cake but it is NOT Bara Brith!

granny30's picture
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I have just made this as an entry for our local cooking and agriculture show but alas was not able to submit it as the mixture is way to much for a 2lb tin as specified in the recipe and has erupted all over the sides of the tin as it was cooking. What a waste! It seemed too much when I was filling the tin with mixture, and yet was not enough for 2 tins. The quantities need to be adjusted before anyone else wastes expensive ingredients on it. Smells good though.

alicemcpalace's picture
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Great recipe- no probs with the tin but perhaps i have a slightly larger one? I upped the spices a little and js used self-raising and it was delicious. yum yum yum.

strats's picture
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I had no cranberrys so just add extra mixed fruit also no ground ginger so I substituted it with a good splash of ginger wine to the soaking liquid.The other thing I found was that 4tbsp milk made the mix very dry I ended up adding nearer 12tbsp .Like other contributors the mix was too much for a 2lb tin, may be better to split between two tins.Everybody that has tried it has said that it was wonderful though so thanks for the recipe

foodlovers49's picture
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Great recipe! Keeps for ages in foil in an airtight box. There is too much mixture for 1 loaf so the second time I added a little more fruit and made 2 good sized loaves. I have tried it using a mixture of wholmeal and white too but prefer the lighter texture using just white flour.

markpurdy's picture
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Tried this last night and it worked out a treat. already been asked for the recipe from two friends.

dizzybec's picture
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Lovely cake. Didn't have any cranberries so just used extra dried fruit. It did fill the loaf tin but mine rose really high, so popped some foil loosely over the top part way thyrough to stop it singeing.
Also I didnt bother with topping and the cake was still lovely. Slightly crumbly but moist, mmm mmm.

alvbrooks's picture

Not yet rated but DEFINITELY enough for 2 loaf tins...mine is spewing over in the oven as we speak...still smells fantastic ;-)

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