How to Make a Traditional Welsh Bara Brith (Fruit Loaf)
Bara Brith, which translates to “speckled bread” in Welsh, is a delicious and fragrant fruit loaf that has been a staple of Welsh cuisine for centuries. Traditionally enjoyed with a cup of tea, it is a hearty, flavorful cake made with dried fruits, spices, and a rich, slightly sweet batter. If you’re looking to bring a piece of Welsh culture into your kitchen, making this classic treat is a great place to start. Here’s a step-by-step guide to creating your own Traditional Welsh Bara Brith.
Ingredients
To prepare an authentic Welsh Bara Brith, you’ll need the following ingredients:
- 250g mixed dried fruit (raisins, currants, sultanas)
- 150ml strong tea (preferably black tea like English Breakfast or Earl Grey)
- 100g caster sugar
- 1 medium egg
- 225g self-raising flour
- 1 tsp mixed spice powder
- 1 tsp ground cinnamon
- A pinch of salt
- 50g unsalted butter (melted)
- 1 tbsp dark rum (optional, for a richer flavor)
- 1 tbsp honey or golden syrup (for glazing)
Equipment
- A 2lb (900g) loaf tin
- A large mixing bowl
- A small saucepan
- A whisk or fork for beating the egg
- A spatula for folding the mixture
- A pastry brush for glazing (optional)
Step-by-Step Instructions
1. Soak the Dried Fruit
Start by soaking the dried fruit in the tea. This helps the fruit soften and absorb the flavors of the tea, making the loaf moist and full of rich flavor. Place the mixed dried fruit into a bowl and pour over the hot tea. Let it sit for at least 1-2 hours, or overnight if you have the time. If you’re short on time, you can soak it for about 30 minutes, but longer soaking will yield a more tender fruit loaf.
2. Prepare the Dry Ingredients
While the dried fruit is soaking, prepare the dry ingredients. In a large mixing bowl, combine the self-raising flour, mixed spice powder, cinnamon, and a pinch of salt. Use a whisk to mix everything together thoroughly.
3. Beat the Egg and Add Wet Ingredients
Once the fruit has soaked, whisk the egg in a separate bowl. Add the melted butter, caster sugar, and optional dark rum to the egg. Mix them all together until smooth. The rum adds depth and a subtle sweetness, though it’s optional for those who prefer a non-alcoholic version.
4. Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl of dry ingredients. Mix well to ensure the flour absorbs the liquids. Next, fold in the soaked dried fruit along with any tea that remains. The mixture should be quite thick but well-combined. If it feels too dry, add a little more tea, a tablespoon at a time, until the batter reaches a consistency that’s easy to spoon into the loaf tin.
5. Transfer to the Loaf Tin
Grease your loaf tin with a small amount of butter or line it with parchment paper. Pour the batter into the prepared tin, smoothing the top with a spatula to ensure even baking.
6. Bake the Bara Brith
Preheat your oven to 160°C (320°F) or 140°C (285°F) if you’re using a fan-assisted oven. Place the loaf tin in the middle of the oven and bake for 1 to 1.5 hours. The baking time can vary depending on your oven and the size of the tin, so start checking the loaf after 1 hour. Insert a skewer or knife into the center of the loaf; if it comes out clean or with just a few crumbs attached, the Bara Brith is ready.
7. Glaze the Bara Brith (Optional)
For a shiny, sweet finish, you can glaze the loaf once it’s out of the oven. While the Bara Brith is baking, heat a tablespoon of honey or golden syrup in a small saucepan over low heat until it’s runny. As soon as the loaf is out of the oven, brush the syrup over the top of the loaf. This gives it a nice glossy finish and a hint of sweetness.
8. Cool and Slice
Allow the Bara Brith to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. The loaf will slice best once fully cooled. Once cooled, cut it into thick slices, and enjoy it as it is or with a spread of butter.
Tips for Perfect Bara Brith
- Flavor Enhancement: If you prefer a more intense flavor, consider adding a tablespoon of orange or lemon zest to the mixture. This will add a citrusy note that pairs beautifully with the spice.
- Fruit Variations: While traditional Bara Brith uses mixed dried fruit, you can experiment with different combinations like dried apricots, prunes, or cranberries. Just make sure the total weight of dried fruit is still around 250g.
- Alcohol-Free Option: If you want to keep the recipe alcohol-free, simply omit the rum and stick to the tea-soaked fruit mixture. The loaf will still be rich and flavorful.
- Storage: Bara Brith stays fresh for several days when stored in an airtight container. You can also freeze slices for later enjoyment. Just ensure they are wrapped tightly in foil or a plastic bag before freezing.
Serving Suggestions
Bara Brith is perfect on its own with a nice cup of tea, but it can also be served in a variety of ways:
- Classic: Enjoy it as is, perhaps with a slice of butter on top for extra richness.
- With Cheese: Pair it with some Welsh cheddar or another strong, sharp cheese for a contrasting flavor profile. The sweetness of the loaf and the saltiness of the cheese complement each other wonderfully.
- Toast: Slice and toast the Bara Brith for a warm, crispy treat. Spread with butter or jam for a simple, comforting snack.
Conclusion
Making a Traditional Welsh Bara Brith is a simple yet rewarding experience that brings a bit of Welsh culture into your kitchen. With its moist texture, fragrant spices, and rich fruity flavor, this loaf is sure to become a favorite in your baking repertoire. Whether you’re enjoying it with a cup of tea or serving it alongside a cheese platter, Bara Brith is the perfect treat for any occasion. Enjoy this delicious slice of Welsh tradition today!