Mary Berry Bara Brith Simple Recipe
Looking for a delicious and unique treat to add to your tea time routine? Look no further than this easy bara brith recipe, the traditional Welsh teacake that’s been enjoyed for generations. Meaning “speckled bread” in Welsh, this tasty treat is packed with flavour and texture, thanks to its blend of dried fruit and spices.
Bara Brith Ingredients
- 175 g Currants
- 175 g Sultanas
- 225 g Dark Brown Sugar
- 300 ml Strong Hot Tea
- 275 g Self-Raising Flour
- 1 Egg (Beaten
How to make bara brith
Put the fruit and sugar into a bowl, pour over the hot tea and leave overnight to soak.
Preheat the oven to 150℃/130℃fan/Gas 2. Lightly grease and base line a 2lb loaf tin with baking paper.
Stir the flour and egg into the fruit mixture, mix thoroughly then turn into the prepared tin and level the surface.
Bake in the oven for about 1½ – 1¾ hours or until well risen and firm to touch. Insert a skewer or knife in the middle, if it comes out clean it done. Allow to cool in the tin for 10 minutes before transferring to a wire rack to completely cool. Serve sliced and buttered.
Bara Brith
Similar breads can be found in other parts of Great Britain, such as Barm Brack in Ireland and Selkirk Bannock in Scotland, but bara brith stands out for its rich history and unmistakable taste.
Whether you’re a fan of classic baked goods or just looking to try something new, bara brith is sure to satisfy your sweet tooth and leave you wanting more. So why not give this delicious tea loaf a try and discover the magic of Welsh baking for yourself?
Mary Berry Bara Brith Recipe
Equipment
Ingredients
- 175 g Currants
- 175 g Sultanas
- 225 g Dark Brown Sugar
- 300 ml Strong Hot Tea
- 275 g Self-Raising Flour
- 1 Egg (Beaten)
Instructions
- Put the fruit and sugar into a bowl, pour over the hot tea and leave overnight to soak.
- Preheat the oven to 150℃/130℃fan/Gas 2. Lightly grease and base line a 2lb loaf tin with baking paper.
- Stir the flour and egg into the fruit mixture, mix thoroughly then turn into the prepared tin and level the surface.
- Bake in the oven for about 1½ – 1¾ hours or until well risen and firm to touch. Insert a skewer or knife in the middle, if it comes out clean it done. Allow to cool in the tin for 10 minutes before transferring to a wire rack to completely cool. Serve sliced and buttered.
