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Sugar-crusted bara brith

Sugar-crusted bara brith

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Rating: 4 out of 5.29 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus overnight soaking
  • Easy
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal397
fat9g
saturates5g
carbs79g
sugars50g
fibre2g
protein6g
low insalt0.58g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

Rating: 4 out of 5.29 ratings
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