This easy Mary Berry Bara Brith recipe is a delicious Welsh fruit loaf that’s perfect for any time of day. Packed with plump dried fruits and infused with tea, it’s a quick and simple treat that can be enjoyed warm with butter or jam. Enjoy the delightful sweetness of this homemade classic!
This Bara Brith Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed:
- 300ml strong tea of your choice
- 90g sultanas
- 90g raisins
- 90g dried cranberries
- 90g currants
- Butter, for greasing
- ½ tsp ground mixed spice
- 225g light muscovado sugar
- 275g self-raising flour
- 1 beaten egg
How To Cook Bara Brith:
- Soak the Fruits: Brew the tea in a teapot or use leftover tea, then pour it into a large heatproof bowl. Add the sultanas, raisins, dried cranberries, and currants, stirring to coat. Cover and leave for at least 6 hours or overnight to let the fruit absorb the tea.
- Preheat the Oven: Preheat your oven to 160°C (140°C Fan/Gas 3). Grease and line a 900g (2lb) loaf tin with non-stick baking paper.
- Mix the Ingredients: In the bowl with the soaked fruits, add the ground mixed spice, light muscovado sugar, self-raising flour, and the beaten egg. Mix everything well until fully combined. Spoon the mixture into the prepared loaf tin and level the surface.
- Bake the Cake: Place the loaf tin in the preheated oven and bake for about 1½ hours, or until the loaf is well risen and firm to the touch. To check if it’s done, insert a skewer into the middle of the cake, if it comes out clean, it’s ready. Let it cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- Serve: Slice the loaf into thick slices and enjoy it warm or spread with butter. For an extra treat, add some red jam if desired!
Recipe Tips
- Use Strong Tea: For the best flavour, use a strong tea like English breakfast or Earl Grey. The richer taste enhances the fruits in the loaf.
- Soak Overnight: Allow the dried fruits to soak in tea overnight. This helps them plump up and adds moisture to the loaf, making it softer and tastier.
- Check the Oven Temperature: Make sure your oven is at the correct temperature before baking. An oven thermometer can help ensure accuracy for even baking.
- Cool in the Tin: After baking, let the loaf cool in the tin for 10 minutes. This helps it hold its shape and prevents it from breaking apart.
- Slice Thickly: When cutting the loaf, slice it into thick pieces. This not only looks nice but also keeps the slices from crumbling and makes them perfect for spreading with butter.
How To Store Leftovers
- Refrigerate: Allow the leftover Bara Brith to cool down to room temperature. Wrap it tightly in cling film or foil, then put it in an airtight container. It will keep fresh in the fridge for up to one week.
- Freeze: Put leftover Bara Brith in a freezer bag. Remove as much air as possible. It can be frozen for up to three months. To thaw, take it out of the freezer and leave it in the fridge overnight before slicing and serving.
Nutrition Facts
Serving Size: 1 slice (approx. 100g)
- Calories: 280
- Total Fat: 8 g
- Saturated Fat: 4 g
- Cholesterol: 30 mg
- Sodium: 180 mg
- Potassium: Not specified
- Total Carbohydrate: 50 g
- Dietary Fiber: 2 g
- Sugars: 25 g
- Protein: 4 g
Try More Mary Berry Recipes:
- Mary Berry Honey Loaf
- Mary Berry Banana Loaf
- Mary Berry Sultana Tea Loaf
- Mary Berry Cherry Loaf
- Mary Berry Ginger Loaf
Mary Berry Bara Brith
Description
This easy Mary Berry Bara Brith recipe is a delicious Welsh fruit loaf that’s perfect for any time of day. Packed with plump dried fruits and infused with tea, it’s a quick and simple treat that can be enjoyed warm with butter or jam. Enjoy the delightful sweetness of this homemade classic!
Ingredients
Instructions
- Soak the Fruits: Brew the tea in a teapot or use leftover tea, then pour it into a large heatproof bowl. Add the sultanas, raisins, dried cranberries, and currants, stirring to coat. Cover and leave for at least 6 hours or overnight to let the fruit absorb the tea.
Serve: Slice the loaf into thick slices and enjoy it warm or spread with butter. For an extra treat, add some red jam if desired! - Preheat the Oven: Preheat your oven to 160°C (140°C Fan/Gas 3). Grease and line a 900g (2lb) loaf tin with non-stick baking paper.
- Mix the Ingredients: In the bowl with the soaked fruits, add the ground mixed spice, light muscovado sugar, self-raising flour, and the beaten egg. Mix everything well until fully combined. Spoon the mixture into the prepared loaf tin and level the surface.
- Bake the Cake: Place the loaf tin in the preheated oven and bake for about 1½ hours, or until the loaf is well risen and firm to the touch. To check if it’s done, insert a skewer into the middle of the cake—if it comes out clean, it’s ready. Let it cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- Serve: Slice the loaf into thick slices and enjoy it warm or spread with butter. For an extra treat, add some red jam if desired!
Notes
- Use Strong Tea: For the best flavour, use a strong tea like English breakfast or Earl Grey. The richer taste enhances the fruits in the loaf.
- Soak Overnight: Allow the dried fruits to soak in tea overnight. This helps them plump up and adds moisture to the loaf, making it softer and tastier.
- Check the Oven Temperature: Make sure your oven is at the correct temperature before baking. An oven thermometer can help ensure accuracy for even baking.
- Cool in the Tin: After baking, let the loaf cool in the tin for 10 minutes. This helps it hold its shape and prevents it from breaking apart.
- Slice Thickly: When cutting the loaf, slice it into thick pieces. This not only looks nice but also keeps the slices from crumbling and makes them perfect for spreading with butter.
Mary Berry Bara Brith