Baking - Bara Brith recipe

Posted on 13 June, 2015 by Collett and Holder | 0 comments

This is a perfect Sunday afternoon cake, the Bara Brith is a is traditional welsh tea-bread, that tastes amazing with a smothering of butter and a cup of tea, so after prepping it all yesterday it has been baked ready for a lovely Sunday afternoon tea tomorrow (though I'll start on it today no doubt!)

We've made this recipe several times and it is a favourite in our household, so I thought I'd share it with you. It's quick, easy and requires not much baking know how, which is perfect for me, just remember the fruit needs to soak overnight so needs a little preparation...


6oz / 175g Currants
6oz / 175g Sultanas
8oz / 225g muscovado sugar
10fl oz / 300ml Strong hot tea
10oz / 275g self raising flour
1 egg, beaten


Measure the fruit and sugar into a bowl, pour over the hot tea, cover and leave overnight.

Soaking the fruit in hot tea - Bara Brith recipe

Pre-heat the oven to 150C/300F/Gas 2.

Lightly grease and base line a 2lb / 900g loaf in with greaseproof paper, or you can use a loaf tin liner, as above which is even easier.

Stir the flour and egg into the fruit mixture, mix thoroughly then turn into the prepared tin and level the surface.

Mixing the ingredients together for our Bara Brith recipe

Pour ingredients into a grease lined tin - Bara Brith recipe

Bake in the pre-heated oven for about 1 1/2 to 1 3/4 hours or until well risen and firm the touch. Using our KABOOM kitchen timer for the first time >

Using our Kaboom kitchen timer while baking our Bara Brith

A fine skewer inserted into the centre should come out clean.

Allow to cool in the tin for about 10 minutes before turning out and leave to cool completely on a wire rack.

Serve sliced with butter.

Our baked Bara Brith cake

Let us know how you get on, send us some pictures!



Leave a comment

Comments will be approved before showing up.