Description
This Traditional Welsh Bara Brith recipe is a cozy and nostalgic fruit loaf made with mixed dried fruits soaked in strong black tea, spiced with a touch of warmth, and baked to perfection. It’s a beloved bake with deep Welsh roots, known for its moist texture and rich, aromatic flavor. Best served thickly sliced and slathered with butter, this easy loaf is a comforting treat ideal for afternoon tea, breakfast, or gifting during the holidays. The recipe is simple, no mixer required, and tastes even better the next day.
Ingredients
300g mixed dried fruit (raisins, sultanas, currants)
300ml strong black tea, brewed and cooled
100g dark brown soft sugar
250g self-raising flour
1 medium egg, beaten
1 tsp mixed spice
1 tbsp clear honey or golden syrup (optional, for glazing)
Instructions
Soak the Fruit:
Place the mixed dried fruit in a large bowl and pour over the brewed, cooled tea. Cover and soak overnight, or for at least 6 hours, until the fruit is plump.Preheat Oven & Prepare Tin:
Preheat your oven to 160°C (fan) / 180°C (conventional). Grease and line a 2lb (900g) loaf tin with parchment paper.Make the Batter:
Stir the dark brown sugar into the soaked fruit (do not drain the tea). Add the beaten egg, self-raising flour, and mixed spice. Mix until fully combined with no dry patches remaining.Bake:
Spoon the mixture into the prepared loaf tin and level the top. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.Optional Glaze:
If desired, gently warm the honey or syrup and brush it over the loaf while still warm for a glossy finish.Cool:
Let the loaf cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Slice thickly and serve with butter for a traditional touch.
Store in an airtight tin for up to 5 days—flavors deepen over time.
Freeze slices individually for easy grab-and-toast snacking.
Add orange zest or a splash of whisky to the tea for flavor twists.
Egg can be omitted for a more traditional or egg-free version.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 1 hour 10 minutes