Bara Brith (Speckled Bread) Recipe

Step 1

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.

Step 2

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.

Step 3

Bake in a gentle oven at 300 F (150 C) gas mark 2 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 Dorothy says do, as it's lovely that way.

Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias

Things You'll Need

  • 6oz Dried fruit
  • 8oz Dark brown sugar
  • 1/2pt Strong hot tea
  • 10oz Self-raising flour
  • 1 Egg

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