A recent discovery for us, we find we can’t stop baking up this traditional Welsh loaf, wanting to ensure that there will always be a slice on hand to enjoy! As with Sticky Toffee Pudding, there are countless recipes out there for Bara Brith, but we are so enamored of this rendition, that for now at least, we’ll look no further, thank you very much!
11 oz. mixed dried fruit (we used 6 oz. tart cherries, 5 oz. blueberries)
7 oz. light muscovado sugar
zest 1 orange
9 fl. oz. hot black tea
12 oz. self-rising flour (about 2 ½ cups)
2 tsp. mixed spice
1 large egg, beaten
4 tbs. soft butter
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 the oven to 325°F. Grease and line the base and long sides of a standard loaf tin with 1 strip of 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 hours, covering loosely with foil after the first hour if the top starts to get too brown. Check with skewer – if it doesn’t come out clean, give the loaf another 5-10 minutes in the oven.
Leave to cool in the tin for 10 minutes, then remove and leave to cool completely. Serve sliced and buttered, if you like.