Bara Brith is a Welsh fruit bread which translates to ‘speckled bread’, I’ve taken a traditional favourite and given it an added kick! There are several variants of the Bara Brith recipe, this recipe is the ‘cakey’ one and may turn out lighter in colour than expected. This Bara Brith recipe is so easy to make, but tastes even better when prepared a couple of days in advance.
- 120 g Mixed Dried Fruit
- 80 g Mixed Peel
- 210 g Brown Sugar *
- 2 Tea Bags Earl Grey, recommended
- 150 ml Boiling Water
- 50 ml Whisky Penderyn, recommended
- 1 large Egg Beaten
- 300 g Self-Raising Flour
- 1 Orange Juice and zest
- 2 tsp Pumpkin Spice **
- Honey to glaze
- In a small bowl, cover the tea bags with the boiling water and leave to soak while you prepare the other ingredients.
- Add to a bowl the mixed fruit, citrus fruits, brown sugar, orange juice, zest, then add the tea water and finally the whisky. Leave to soak for around 5 hours.
- Preheat oven 180°C.
- Line a loaf tin with baking paper.
- In seperate large bowl, mix together the flour, egg and pumpkin spice.
- Tip the wet ingredients into the mixing bowl containing the flour and egg. Fold in using a large spoon, until all the ingredients are combined and it becomes a sticky batter consistency.
- Pour the mixture into the prepared loaf tin and bake for around 40-50 minutes, until golden brown – test by inserting a skewer into the middle of the dough and if it comes out clean it’s ready.
- Remove from the oven and let cool in the tin.
- Once cooled, using a pastry brush, glaze with the honey.