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Bara brith recipe

Bara brith recipe

1 rating

Enjoy the flavours of black tea and sweet dried fruit in this classic Bara brith recipe. Serve warm with a generous spread of butter. See method

  • Serves 10
  • Takes 1 hr 50 mins, plus cooling
  • 402 calories / serving
  • Vegetarian

Ingredients

  • 400g dried mixed fruit
  • 50g currants
  • 200g dark muscovado sugar
  • 270ml freshly brewed strong black tea
  • 350g self-raising flour
  • 1 tsp ground cinnamon
  • 2 tsp mixed spice
  • 1 medium egg, lightly beaten
  • 50g butter, melted, plus extra to grease and serve
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1695kj
    402kcal     20%

  • Fat

    7g 10%

  • Saturates

    4g 18%

  • Sugars

    49g 55%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 78.1g Protein 5.2g Fibre 3.8g

Method

  1. Mix the dried fruit, currants and sugar in a non-metallic bowl. Pour over the hot tea, stir until the sugar has dissolved, then cover with a clean tea towel and leave to soak overnight until the fruit is plump and has absorbed most of the tea.
  2. The next day, preheat the oven to 160°C, fan 140°C, gas 3. Grease and line a 900g loaf tin with butter and baking parchment.
  3. Whisk the flour, cinnamon, mixed spice, egg and butter into the soaked fruit until you have a uniform batter, then spoon into the prepared loaf tin and smooth the top with the back of a dessert spoon.
  4. Bake on the middle shelf of the oven for 1 hr 15 mins to 1 hr 30 mins until golden, risen and a skewer comes out cleanly when inserted in the middle. Cover loosely with foil if the cake takes on too much colour.
  5. Leave to cool in the tin for 10 mins before transferring to a wire rack to cool fully.
  6. Serve sliced, topped with a little butter, if you like. It’ll keep in an airtight container for up to 5 days.

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