Sugar Crusted Bara Brith Recipes

SUGAR-CRUSTED BARA BRITH

Steps:

• 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.
• 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.
• 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.

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:

• 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.

BARA BRITH (CURRANT BREAD) WELSH

Steps:

• Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
• Soak the fruit and candied peel in the water with the spice.
• Leave to steep in a warm place and use the warm spicy, strained water to mix the dough.
• Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough.
• Knead well, leave to rise and knock back; blend in the drained fruit and knead again.
• Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes.
• Originally, in some recipies, the fruit content would have been fresh currants or blackberries.
• Bara Brith is often served as part of the traditional Welsh tea.
• It can also be purchased at many of the small bakeries found throughout Wales.
• British Cookery (BTA/BFPC)

BARA BRITH - WALES

Steps:

• Put the fruit in a large basin with the sugar, and just cover with warm strained tea. Leave overnight.
• Next day, add to the fruit mixture the marmalade, cinnamon, the beaten egg and flour. Mix well together until you have a nice, slack mixture.
• Bake in a loaf tin, greased and lined with buttered paper. Bake at 325F for 1 1/2 hours.
• Preparation time is overnight soaking, plus 10 minutes active preparation the following day.
• You can get interesting flavours by choosing unusual teas.