Bara brith

Bara brith

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(1 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 25 mins Plus overnight soaking

Skill level

Easy

Servings

Cuts into 10 slices

Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
321
protein
5g
carbs
64g
fat
5g
saturates
3g
fibre
2g
sugar
40g
salt
0.5g

Ingredients

  • 300g mixed fruit
  • 200g light muscovado sugar
  • zest 1 orange
  • 250ml hot black tea
  • 350g self-raising flour
  • 2 tsp mixed spice
  • 1 large egg, beaten
  • 50g soft butter, plus extra for greasing and to serve (optional)

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Method

  1. Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
  2. Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, give it another 5-10 mins in the oven.
  3. Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.

Recipe from Good Food magazine, March 2013

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Comments

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teresa13's picture

dead easy and absolutly delicious although i found it a bit on the sweet side so i reduced the amount of sugar and it worked really well.

fegari's picture

Absolutely delicious! I highly recommend it

emma73's picture

Lovely everyday treat, easy to make and pretty economical too as it only uses 1 egg and 50g butter and a cup of tea doesn't cost much! I bought 'value range' sultanas which kept the cost even lower. I only had ordinary light brown sugar an no orange and it still came out very well so I've stuck to this variation. I added an extra half teaspoon of cinnamon just because I adore cinnamon. This seems to go down very well with my dad and boyfriend, both of whom never usually eat cake. A great value treat, especially when served with a thin layer of butter spread on a slice.

karencap's picture
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nice tasty recipe, my grandkids loved it with butter and jam!

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