Sunday 20 November 2016

Bara Brith - A traditional Welsh fruit / tea bread

A traditional Welsh fruit loaf made with tea.
For much more detail, including weight conversions, 
There you will find more photographs and it's a little more comprehensive 

You will need:

On day 1:
  • 350g Dried mixed fruit
  • 400ml Hot strong tea (not shown)
On day 2:
  • 250g Brown sugar - I use soft, dark brown sugar
  • 600g Self raising flour
  • 1 Egg
  • A well greased and lined large loaf tin or two smaller ones
  • A large mixing bowl
  • A small amount of honey or homemade sugar syrup (optional) for glazing (see "Glaze and allow to cool" step)

Step #1: Soak fruit in tea overnight (Day 1)

This process should be done the evening before you are due to bake your Bara Brith
  • Make your tea with boiling water.
  • I use organic Earl Grey tea bags.
  • Remove teabag
  • When you remove the tea bag, top up the liquid to 400ml
  • Pour over your dried fruit then cover and leave the stand overnight

Step #2: Mix in ingredients (Day 2)

  • After the fruit has soaked overnight, add it to a large mixing bowl and add the sugar.
  • The darker your sugar, the darker the fruit loaf.
  • It will still taste good with lighter sugars
  • Mix in the beaten egg
  • Mix in the flour

Step #3: Pour into tin(s)

  • Line your tin(s) and pour in the mixture. Smooth the top.
  • Bake at 180*C / 350*F / Gas Mk 4 in the middle of the oven.
  • Sit back and enjoy the aroma for the 60 to 90 minutes cooking time.
  • I check mine after an hours, it's usually done by then.
  • Test with skewer. Once your skewer comes out of the cake clean, it's cooked
  • I'm going to be honest here, never ever have I been able to 'pour' this mixture.
  • I have always spooned it into the tins.
  • Once spooned in, dampen your fingers and gently push it into the corners and down into the tin.
  • To prevent your finger marks showing on the finished loaf, dampen the back of a metal spoon and smooth the top over

Step #4: Glaze and allow to cool

Turn out onto a wire rack and ...
Glaze (optional):
  • I cheat and mix 2 heaped teaspoons with a little boiling water and brush over whilst it's still hot.
  • This will help it stop drying out and give it a wonderful shine
  • Whilst it's still a little warm, wrap up for storage, this will ensure the outside does not go hard and crusty
  • Store in a bread bag

Serve buttered and enjoy

For more tips and trick as well as photos and ideas
Please visit my Instructables
Click image above
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