Mary Berry Bara Brith

I first baked Mary Berry’s Bara Brith on a soggy Sunday when I was craving something old-fashioned and soothing. You know the sort of bake that doesn’t shout for attention—but quietly fills the kitchen with the scent of spiced fruit and feels like your gran just gave you a squeeze? That’s this.

To be honest, my first loaf came out dense as a brick. I hadn’t soaked the fruit long enough (impatience = my fatal flaw), and the result was more “doorstop” than “tea-time treat.” But once I gave the fruits their proper overnight bath in strong tea—Earl Grey, in my case—it was a totally different story. Plump, sweet, fragrant. Let me show you how I fixed that.

WHY THIS ONE WORKS SO WELL

Most Bara Brith recipes are a bit vague on the fruit-soaking stage—but that’s the real game-changer. You’re not just hydrating the dried fruit—you’re infusing every bit with warm tea flavour that seeps into the loaf.

Also, Mary’s touch of mixed spice is subtle but essential. Not overpowering, just a gentle hum of cloves and cinnamon that makes you think of worn jumpers and autumn afternoons.

I tested this with both light and dark muscovado sugar—light wins for balance. Dark tasted slightly burnt by the end.

INGREDIENTS + WHY THEY MATTER

• 300ml strong tea (I used Earl Grey) – This is your flavour backbone. I tried a malty builder’s brew and a floral Earl Grey—both worked, but the citrus in Earl Grey played nicely with the fruit.
• 90g each of sultanas, raisins, dried cranberries, currants – A lovely blend of tart, sweet, and chewy. I once skipped the cranberries—regretted it. They bring a bright contrast.
• 225g light muscovado sugar – Adds a molasses warmth without overpowering. Dark sugar made it too heavy.
• 275g self-raising flour – The structure. Don’t swap for plain unless you’re adding baking powder.
• ½ tsp mixed spice – Don’t skip this. Even a little transforms the flavour.
• 1 beaten egg – Helps bind everything and lift the crumb just slightly.

MAKING IT YOURS (WITHOUT RUINING IT)

• Egg-Free: I tested it with a flax egg (1 tbsp ground flax + 3 tbsp water). It worked okay, slightly denser but still sliceable.
• Gluten-Free: Used Doves Farm GF self-raising flour—it held, but the texture was a bit crumblier.
• Fruit Swaps: Chopped dates instead of currants were fab. Apricots were too soft and got lost.
• Tea Variations: Lapsang Souchong? Nope. Too smoky. Chai? Lovely but changed the whole mood—spicier, more festive.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Fruit sank to the bottom	Didn’t soak long enough	Soak overnight—at least 6 hours
Loaf came out dry	Overbaked by just 10 mins	Start testing with a skewer at 75 mins
Too dense, didn’t rise	Used plain flour instead of self-raising	Stick to self-raising
Flavour felt flat	Used weak tea	Brew it strong or let it steep longer

HOW TO MAKE MARY BERRY’S BARA BRITH

1. Soak the fruit: Brew 300ml of strong tea and pour over your dried fruits in a large bowl. Cover and let it sit overnight. You want those sultanas plump like little balloons.
2. Preheat to 160°C (140°C fan/gas 3). Grease and line a 900g loaf tin. (I use an old metal one—my silicone pan gave it a weird soft edge.)
3. Mix it up: Add spice, sugar, flour, and beaten egg into the soaked fruit (no need to drain the tea—it’s all good stuff). Stir until fully combined.
4. Bake for 1 hour 30 minutes. The top should be springy and a skewer should come out clean. If it browns too fast, tent with foil.
5. Cool in tin for 10 minutes, then finish cooling on a wire rack.
6. Serve thick-sliced with butter. Or do what I do—toast it slightly the next day and spread with marmalade. Heaven.

TIPS FROM MY KITCHEN

• I weigh my fruit into a bowl, then pour tea directly on top—saves washing up.
• My fan oven runs hot, so I set the temp 10°C lower and check early.
• If you want a firmer slice for toasting, leave the loaf uncovered for an hour after cooling. It slightly firms the crust.
• Use baking paper to lift the loaf straight out—less chance of breakage.

STORAGE + SERVING

• Keeps: 5–6 days tightly wrapped in foil or beeswax wrap at room temp.
• Freezes well: Wrap in two layers and freeze for up to 3 months. Thaws overnight in the fridge.
• Best served: Thick-sliced, buttered. Marmalade works beautifully, or even a swipe of clotted cream if you’re feeling fancy.

FAQs

Q: Can I use fresh fruit instead of dried?
A: No joy, I’m afraid. Fresh fruit throws off the moisture balance and the loaf won’t hold.

Q: Does it need yeast?
A: Nope! That’s a common confusion—Bara Brith can be yeasted, but this is the quick version, more like a tea loaf.

Q: Can I skip the egg?
A: You can. Try a flax egg or 2 tbsp milk instead. Texture will be a bit more crumbly.

Q: Can I toast it?
A: Absolutely. A toasted slice with butter is next-level.

Q: Why did mine turn out dry?
A: Most likely overbaked or not enough soaking time. That fruit needs a proper tea bath!

Try More Recipes:

• Mary Berry​ Fruit Loaf Recipe
• Mary Berry​ Banana And Honey Cake
• Mary Berry Rainbow Cake
• Mary Berry Strawberry and Walnut Cake Recipe