Traditional Welsh Bara Brith Recipes

BARA BRITH

Bara Brith image

A sweet, yeast-less Welsh bread studded with dried fruit. I generally soak my raisins in Irish breakfast tea, but feel free to experiment with flavors.

Provided by Femmie London

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 8h45m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup hot brewed tea
¾ cup dried currants
¾ cup golden raisins
¾ cup demerara sugar
1 ¼ cups self-rising flour
1 egg, beaten

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.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 260.7 mg, Sugar 24.6 g

WELSH BARA BRITH CAKE

Welsh Bara Brith Cake image

Bara Brith is a lovely Welsh tea time fruit cake enjoyed throughout Wales as well as the rest of the United Kingdom; it's also easy to make.

Provided by Elaine Lemm

Categories Cakes Snack Side Dish Bread

Time 1h25m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound/450 grams dried fruit (mixed)
2/3 pint/300 milliliters cold tea
2 tablespoons marmalade
1 egg ( free-range , beaten)
2 tablespoons brown sugar (soft)
1 teaspoon mixed spice
1 pound/450 grams self-rising flour
Glaze: honey

Steps:

Gather the ingredients.
In a large bowl, pour the cold tea over the fruit and leave to soak for a minimum of 6 hours, or overnight if possible.
The next day, preheat the oven to 325 F/170 C/Gas 3 and grease a 2-pound (900-gram) loaf tin with butter and put to one side. To the soaked fruit, add the marmalade, egg, brown sugar, spice, and flour and mix well.
Spoon the batter into the prepared loaf tin and bake for 1 1/4 hours, or until the center is cooked through (when a cake tester comes out clean). Check from time to time to see that the top doesn't brown too much, and cover with a sheet of foil if necessary.
Remove from the oven and leave the Bara Brith to stand for 5 minutes, then turn out of the tin and place on a cooling rack. Brush the honey over the top to glaze and leave to cool completely on a rack.
Slice and enjoy. Bara Brith is even tastier when served with a little butter spread over a thick, fruity slice, or for added sweetness, a little jam or honey.

Nutrition Facts : Calories 533 kcal, Carbohydrate 118 g, Cholesterol 36 mg, Fiber 8 g, Protein 10 g, SaturatedFat 2 g, Sodium 947 mg, Sugar 51 g, Fat 4 g, ServingSize serves 6, UnsaturatedFat 0 g

TRADITIONAL WELSH BARA BRITH

Traditional Welsh Bara Brith image

Make and share this Traditional Welsh Bara Brith recipe from Food.com.

Provided by Phillip Davies

Categories Quick Breads

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

6 ounces dried fruit
8 ounces dark brown sugar
1/2 pint strong hot tea
10 ounces self-raising flour
1 egg

Steps:

This is Wales' traditional rich fruit bread.
South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious.
Soak the dried fruit and sugar overnight in the tea.
You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg.
Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners.
Bake in a gentle oven at 300 F (150 C) for 1-1/2 hours.
Cool and store for at least 2 days in a tin so that it matures moist and rich.
Traditionalists say you should never butter the Bara Brith, but it's lovely that way!

Nutrition Facts : Calories 2427.2, Fat 8.6, SaturatedFat 2.2, Cholesterol 211.5, Sodium 3858.6, Carbohydrate 557.7, Fiber 21.4, Sugar 219.2, Protein 38.6

BARA BRITH

Bara brith image

Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter

Provided by Good Food team

Categories Afternoon tea, Dessert

Time 1h40m

Yield Cuts into 10 slices

Number Of Ingredients 8

Ingredients

300g mixed fruit
200g light muscovado sugar
zest 1 orange
250ml hot black tea
350g self-raising flour
2 tsp mixed spice
1 large egg , beaten
50g soft butter , plus extra for greasing and to serve (optional)

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.

Nutrition Facts : Calories 321 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

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