Mamgus Bara Brith Recipes

BARA BRITH

Steps:

• Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
• Stir demerara sugar into tea and fruit mixture until dissolved completely.
• Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
• Spread batter evenly into the prepared bread pan.
• Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.

MAMGU'S BARA BRITH

Steps:

• Place the three tea bags into a jug and add the boiling water. Leave to brew for 5 minutes.
• Place the dried mixed fruit in a mixing bowl, pour over the tea and dispose of the tea bags. Leave overnight.
• Add the sugar to the mixture and stir until disolved. Next add the whole egg, the flour and finally the mixed spice and ground cinnamon. Mix until the mixture resembles a thick cake like batter.
• Grease a loaf tin and pour in the cake mixture. It should come up no higher than half way, as the cake will rise in the oven.
• Place on the middle shelf of a preheated oven at 150 degrees for 1 hour and 15 minutes.
• Once done, remove from the oven and leave to cool for 10 minutes or so until the cake comes away from the sides of the tin.
• Leave to cool on a cooling rack.
• Serve with butter and a nice hot cup of tea!

BARA BRITH

Steps:

• In a large bowl soak the fruit and sugar in strained tea and leave overnight.
• Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.
• Mix the remaining ingredients into the fruit mixture and beat well.
• Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

BARA BRITH BREAD

Steps:

• Combine 1 1/4 flour and the other dry ingredients (first five).
• In a saucepan heat buttermilk, sugar, butter and salt just until warm (115-120 degrees F), making sure butter is melted; stir constantly.
• Add to flour mixture, adding the egg in as well. Beat on low speed of electric mixer for 30 seconds. Then beat at high speed for 3 minutes.
• Stir in currant or raisins and as much of the remaining flour as can be mixed with a spoon. Turn onot floured surface and knead in enough of the remaining flour to make moderately stiff dough (takes 6-8 minutes).
• Shape into ball and place into a greased bowl, turning it over once. Cover and let rise until doubled (about 1 1/4 hours). Punch down and shape into a loaf. Put into a greased 8x4x2 inch loaf pan, cover and let rise till nearly double (30 minutes).
• Bake in oven at 375 degree F for 35-40 minutes, making sure to cover with foil the last 20 minutes. Remove from pan and let cool.

BARA BRITH.

Steps:

• Place the fruit and sugar in a mixing bowl, and soak overnight in the strained tea.
• Sieve the flour and mixed spice, and warm the marmalade.
• Add the flour, warm marmalade and egg to the soaked fruit.
• Mix well, pour the mixture into a greased loaf tin.
• Bake for 1 1/2 hours on 180c, 350f.
• Cool on wire rack.
• Serve sliced and buttered.

BARA BRITH

Steps:

• Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
• 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.
• Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.