Bara brith
Cuts into 10 slices
Easy
Prep:
Cook:
Plus overnight soaking
Good Food reader Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice. Serve sliced and spread with butter
Skip to ingredients
Units:
- 300g mixed dried fruit
- 200g light muscovado sugar
- 1 orangezested
- 250ml hot black tea
- 350g self-raising flour
- 2 tsp mixed spice
- 1 eggbeaten
- 50g softened butterplus extra for the tin and to serve (optional)
Nutrition: per slice
- kcal321
- fat5g
- saturates3g
- carbs64g
- sugars40g
- fibre2g
- protein5g
- salt0.5glow
Method
step 1
Tip the dried fruit into a heatproof bowl along with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
step 2
Heat the oven to 160C/140C fan/gas 3. Butter the base and short sides of a 900g loaf tin and line with a long strip of baking parchment.
step 3
Tip the flour and mixed spice into a bowl, then beat in the fruit and its soaking liquid. Add the egg, followed by the butter. Beat until you have a well combined, stiff batter, then tip this into the prepared loaf tin.
step 4
Bake for 1 hr 25 mins, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, bake for another 5-10 mins. Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.
