The ultimate Welsh pick-me-up is a slice of bara brith smothered in butter. The tea-infused bread, sprinkled with dried fruit, has morphed from a humble household snack to a much-loved delicacy that lines the counters of cafes and coffee shops throughout Wales.
The original form of bara brith, which translates to speckled bread (speckled with fruit) in English, is said to have been created by savvy Welsh breadmakers, who mixed portions of excess dough with sugar, fruit and spices and served it as a sweet treat during special occasions.
The recipe has evolved somewhat since then, but the original Welsh fruit loaf retains a sense of tradition, ensuring it is a regular fixture during celebrations like St David’s Day. After baking, the loaf is sliced and served with butter, or sometimes drizzled with honey.
When is it eaten?
Bara brith is the perfect accompaniment to a tea or coffee and typically enjoyed as a mid-morning or afternoon snack. Traditionalists claim the delicacy is best kept a day or two, sealed in a tin, before devouring.
Notes from the chef
True bara brith purists will note the original recipe for the fruit loaf calls for the use of yeast as opposed to self-raising flower, as utilised in this recipe. However, this version, which is widely served around Wales today, makes a beautifully moist cake, with the dried fruit soaked overnight in tea.
The mixtures in the recipe below can be doubled to make two loaves, which will keep for up to seven days when stored in an airtight container.
Toasted slices of bara brith are a true joy with cold salted butter just beginning to melt on top – the lack of fat in the dough crying out for a generous crowning! Toasted bara brith is also a particularly fine accompaniment to some delectable Welsh cheese.
How to make bara brith
Serves: 8-10 slices | Prep time: 15 minutes | Cook time: 1 hour
Ingredients
400g mixed fruit (e.g. sultanas, raisins, currants)
300ml strong hot tea
250g self-raising flour
1 tsp mixed spice
100g dark brown muscovado sugar
1 free range egg, beaten
Method
Step 1: Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak for at least 6 hours or overnight.
Step 2: After the mixture has been thoroughly soaked, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together.
Step 3: Preheat the oven (180C; fan 160C; gas 4), then line a 900g loaf tin with baking paper and pour in the mixture.
Step 4: Bake for approximately 1 hour until the cake has risen and cooked through. Leave to cool on a rack and store for two days before eating. Serve sliced with butter, or drizzle with honey to give the cake a glazed topping.
This recipe was researched and tested by chef Alex Vines. Alex developed his signature “simple yet attentive” cooking style during a decade working in renowned London restaurants. Originally from Cardiff, Alex champions the use of seasonal and local produce, mirroring the principles of traditional Welsh recipes. Follow Alex on Instagram.
