Sliced bara brith on a board with butter

Bara brith

Name: Bara brith
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 300g mixed dried fruit; 200g light muscovado sugar; 1 orange zested; 250ml hot black tea; 350g self-raising flour; 2 tsp mixed spice; 1 egg beaten; 50g softened butter plus extra for the tin and to serve (optional)

Good Food team

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Cuts into 10 slices

Easy

Prep: 15 mins

Cook: 1 hr and 25 mins

Plus overnight soaking

A star rating of 4.8 out of 5.62 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

300g mixed dried fruit
200g light muscovado sugar
1 orange

zested
250ml hot black tea
350g self-raising flour
2 tsp mixed spice
1 egg

beaten
50g softened butter

plus extra for the tin and to serve (optional)

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Nutrition: per slice

kcal321
fat5g
saturates3g
carbs64g
sugars40g
fibre2g
protein5g
salt0.5g

low

Method

step 1

Tip the dried fruit into a heatproof bowl along with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
step 2

Heat the oven to 160C/140C fan/gas 3. Butter the base and short sides of a 900g loaf tin and line with a long strip of baking parchment.
step 3

Tip the flour and mixed spice into a bowl, then beat in the fruit and its soaking liquid. Add the egg, followed by the butter. Beat until you have a well combined, stiff batter, then tip this into the prepared loaf tin.
step 4

Bake for 1 hr 25 mins, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, bake for another 5-10 mins. 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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A star rating of 4.8 out of 5.62 ratings

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