Bara Brith, or ‘speckled bread’, is a beloved Welsh recipe that carries the essence of comfort and tradition in every slice. This rich, fruity loaf is steeped in history, often served during tea time and enjoyed by families across generations. The unique process of soaking the dried fruits in hot tea overnight infuses the bread with incredible moisture and depth of flavor, making it a simple yet special treat.The allure of Bara Brith lies in its versatility and ease of preparation, making it a popular choice for both novice bakers and seasoned chefs. Whether enjoyed on a quiet morning with a smear of butter or as part of a festive gathering, this spiced fruit loaf remains a testament to the timeless appeal of Welsh baking traditions.
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Ingredients:
2 cups mixed dried fruit (raisins, currants, sultanas)
1 cup brown sugar
1 cup hot strong black tea
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon mixed spice (or pumpkin pie spice)
1 large egg, beaten
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Directions:
In a large bowl, combine the dried fruit and brown sugar. Pour hot tea over the mixture, cover, and allow to soak overnight.
Preheat your oven to 350°F (175°C). Grease and line a loaf pan.
Sift the flour, baking powder, and mixed spice into the soaked fruit mixture. Add the beaten egg and mix until combined.
Pour the batter into the prepared loaf pan and bake for 1.5 to 2 hours or until a skewer inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Serve sliced with butter.
Prep Time: 15 minutes (plus overnight soaking) | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes plus soaking | Kcal: 330 kcal | Servings: 10 servings