Bara Brith (Speckled Bread)

Bara Brith (Speckled Bread)

This recipe is in memory of my beautiful wife Alison Davies who passed away on March 19, 2015.

Until I met Alison in Swansea, South Wales, back in August 1994, I had never tasted Bara Brith. Alison introduced me to this fabulous treat one afternoon while we were out sightseeing in Mumbles, Wales. We stopped at a small café, ordered tea, and a thick slice of Bara Brith spread with Welsh butter. Since that day, I make it once a month at home. It is a staple of our diet. All three boys love it, and it reminds them of their roots back in Wales.

Bara Brith is Welsh for “speckled bread.” The original recipe is yeast based bread with dried fruit. My recipe doesn’t require yeast, but it still makes a delicious moist cake. Start the preparation the night before by pouring a warm cup of black tea over the fruit so the fruit absorbs the liquid. The next day, mix everything together and bake. It’s that simple.

I enjoy Bara Brith with a hot cup of tea on a Saturday afternoon while I’m sitting out on the deck overlooking the lake or, my all-time favorite, while watching Six Nations rugby. I have a slice of it in my hand cheering the English team on while my boys cheer on Wales. But you could have it as a snack, with a slice of cheese or an apple, or even for breakfast. Whenever you have it, I’m sure you will love it just as much as we do!

Bara Brith (Speckled Bread)

1 loaf

14oz mixed fruit (e.g. sultanas, raisins, currants)

½ pint strong hot tea

8oz self-raising our

½ teaspoon cinnamon

½ teaspoon nutmeg

4oz dark brown sugar

1 free range egg, beaten

Preheat oven to 350’F

How to Make:

Take a large mixing bowl and add the dried fruit, make a pot of tea and add the sugar to dissolve, then pour the tea over the fruit. Cover with plastic and leave overnight.

The next day sieve the flour and spices together and stir into the soaked fruit, also add the egg and carefully fold together.

Line a 2lb bread tin with parchment paper and spoon in the mixture.

*Place in the preheated oven and bake for 1 hour or until the cake has risen and cooked all the way through.

Remove from the oven and leave for 10 minutes before removing from the tin, slice and serve warm, the loaf will keep for up to 7 days.

Chef’s tip

* Use a skewer to insert into the cake, if it comes out clean the cake is ready; if the skewer is covered with cake mixture continue to cook until the skewer comes out clean.