Bara Brith is another recipe from the Welsh side of my family. It was a favourite in my mother’s kitchen, and mine once I had a hungry hoard to feed.
I was interested to read the history of Bara Brith.
According to Wikipedia, Bara is derived from the Welsh language and means bread. Brith means speckled. Apparently, a Welsh chef added mixed dried fruit to bread dough. It is believed to be the first version of the Welsh tea loaf.
I do know that this recipe has been handed down through the ages. The women of my Welsh family know this recipe by heart, and it is a recognized treat on a Sunday.
Bara Brith Recipe
- 325 ml/11 fluid ounces of hot boiled tea
- 230 ml/8 ounces of mixed dried fruit
- 340 mg/12 ounces of self-raising flour
- 1 teaspoon of baking powder
- 1 teaspoon of mixed spice
- 60 mg/2 oz. brown sugar
- 1 beaten egg
Pour the hot boiled tea over the fruit in a mixing bowl. Leave to soak overnight.
Thoroughly grease a 1ltr/2 lb baking tin.
Next morning or day, pour the mixed fruit along with the tea into a bowl. Add the egg. Mix gently.
Stir in the flour and then add the baking powder. Then stir in the brown sugar. Mix until thoroughly combined together.
If it is a bit stiff, pour in a little more hot water.
Make sure the mixture can drop easily off a large spoon.
Spread mixture evenly in the greased loaf tin and place into a preheated oven: approx. 170C/325F/Gas 3
Bake for around 1 and a half hours. For the last twenty minutes of cooking, cover with foil to avoid the crust burning.
Cool it for at least five minutes.
My mother would always leave it for a day in a cool dry place before eating, but it never lasts that long in our house.
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