Bara Brith is another recipe from the Welsh side of my family. It was a favourite from my mother’s kitchen and mine once I had a hungry hoard to feed.
I was interested to read the history of Bara Brith.
According to Wikipedia, Bara is derived from the Welsh language and means bread. Brith means speckled. Apparently, a Welsh chef added mixed dried fruit to bread dough. It is believed to be the first version of the Welsh tea loaf.
I do know that this recipe has been handed down through the ages. The women of my Welsh family know this recipe by heart, and it is a recognized treat on a Sunday.
Bara Brith Recipe
- 11 fluid ounces of hot boiled tea
- 8 ounces of mixed dried fruit
- 12 ounces of self-raising flour
- 1 teaspoon of baking powder
- 1 teaspoon of mixed spice
- 2 oz. brown sugar
- 1 beaten egg
Pour the hot boiled tea over the fruit in a mixing bowl. Leave to soak overnight.
Thoroughly grease a 2 lb baking tin.
Next morning or day, pour the mixed fruit along with the tea into a bowl. Add the egg. Mix gently.
Stir in the flour and then add the baking powder. Then stir in the brown sugar. Mix until thoroughly combined together.
If it is a bit stiff, pour in a little more hot water.
Make sure the mixture can drop easily off a large spoon.
Spread mixture evenly in the greased loaf tin.
For the last twenty minutes of cooking, cover with foil to avoid the crust burning.
Cool it for five minutes.
My mother would always leave it for a day or two before eating.
Katy lives on the South coast with her husband and a loving hyper friendly dog who likes to greet and lick everyone on sight. She has a BA Hons (Psych) BA Eng.Lit. MA in Religion and Mysticism and a Hon Dr. Science for research into pain control.
She was a psychologist and hypnotherapist before changing direction for full time creative writing, Her main genres are historical romance, crime and science fiction.