Bara Brith - Welsh tea breadTheWorldWideGourmet.com
Total time: more than 2 hr
Preheat oven to 160 °C (325 °F)
Preparation time: 11 minutes
Sooking: overnight
Cooking time: 1-3/4 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:246.1 kcal
Proteins:4.9 g
Fats:1.3 g
Carbohydrate:56 g
Fibers:3 g
Sugar:7.2 g
Cholesterol:32.9 mg
Sodium:491.6 mg
Calcium:126.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
90
ml
brown sugar
450
g
mixed dried fruit
5
ml
mixed spice
(cinnamon, nutmeg, ginger, cloves)
2
ml
salt
450
g
self raising flour
2
small oeufs
30
ml
orange marmalade
300
ml
brewed tea
honey
METHOD
- Soak the fruit overnight in the tea.
- Next day, mix the marmalade, egg, sugar, spice and flour. Spoon into a greased 900 g (1 lb) loaf tin and bake in a warm oven for 1-3/4 hours or until the centre is cooked through. Check from time to time that the top doesn’t brown too much, and cover with a sheet of foil or move down a shelf in the oven if necessary.
- Once cooked, leave the Bara Brith to stand for 5 minutes, then tip out of the tin on to a cooling tray. Using a pastry brush, glaze the top with honey.
- Serve sliced with salted butter and some tasty farmhouse Cheddar. Store in an airtight tin.
CHEF'S NOTES
This is literally translated as ‘speckled bread’. Once a week, the stove was lit for baking day, as the heat began to fade in the stove, so a handful of currants was added to the last of the bread dough and this speckled bread became a treat. The flavour, however, of this spiced, honey-glazed fruit bread is delicious when spread with salted Welsh butter, and it is no wonder that Bara Brith is still produced all over Wales.
