Bara Brith

“Sitting on the terrace with a pot of tea and a slice of Bara Brith, the delicious traditional fruit loaf of Wales…” - David Yeadon

Bara Brith, meaning “speckled bread” in Welsh, is a traditional fruit tea bread that’s been enjoyed in Wales for generations. The dried fruit is soaked in tea overnight, creating a moist, flavorful loaf that’s perfect for afternoon tea.

Ingredients

For soaking:

  • 300g mixed dried fruit (raisins, sultanas, currants)
  • 300ml strong black tea, hot
  • 2 tbsp brandy or whisky (optional)

For the bread:

  • 275g self-raising flour
  • 175g soft brown sugar
  • 1 large egg, beaten
  • 1 tsp mixed spice
  • Pinch of salt
  • Butter for greasing

Method

  1. Soak the fruit: Place dried fruit in a bowl, pour over hot tea (and brandy if using). Cover and leave overnight.

  2. Prepare for baking: Preheat oven to 160°C (140°C fan). Grease and line a 900g loaf tin.

  3. Make the batter: Add flour, sugar, beaten egg, mixed spice, and salt to the soaked fruit mixture. Stir until well combined.

  4. Bake: Pour into prepared tin and bake for 60-75 minutes until a skewer inserted comes out clean.

  5. Cool: Leave in tin for 10 minutes, then turn out onto a wire rack to cool completely.

Serving Suggestions

Slice thickly and serve buttered with a cup of tea. Bara brith improves with age and will keep for up to a week wrapped in foil.

Storage Tips

  • Wrap tightly in foil or store in an airtight container
  • Can be frozen for up to 3 months
  • Best enjoyed within a week of baking

Variations

  • Honey Bara Brith: Replace some sugar with honey for extra richness
  • Citrus Bara Brith: Add grated orange or lemon zest
  • Nut Bara Brith: Include chopped walnuts or almonds

Welsh Tradition: Bara brith was traditionally baked in communal ovens after the bread had been baked, using the residual heat. It was often given as a gift to new neighbors or taken to community gatherings.