Bara Brith
(Teisen Dorth)
Often regarded as Wales' national fruitcake, bara brith (lit. speckled bread) is made by soaking dried fruit in strong black tea overnight and then folding it into a mixture of flour, brown sugar, eggs, marmalade, cinnamon, and mixed spices the following day.
This traditional tea bread loaf is typically enjoyed fresh from the oven, but it can also be toasted and spread with Welsh salted butter. It is widely available in shops, bakeries, and tearooms all over Wales.
Recipe variations
Bara Brith
READY IN 14hThe following recipe is adapted from Wales.com, an informational website the Welsh government runs. In this variant, self-rising flour is used, and the batter is not left to rise but baked immediately once made. It is a version of bara brith that is not bread-like as it's traditionally supposed to be but cake-like. The dried fruit should soak in tea overnight, so take note of that, and the baked loaf is coated with a honey glaze.
Traditional Bara Brith
READY IN 1h 15minThis recipe is for a more traditional bara brith, meaning it's made with yeast. It is adapted from the book Welsh Fare by S. Minwel Tibbott, published in 1976 by the Welsh Folk Museum. Remember, it is a yeast-leavened bread, so it needs time to prove. You can bake the dough in a large loaf tin or divide it between several smaller tins.
Bara Brith Authentic recipe
The following recipe is adapted from Wales.com, an informational website the Welsh government runs. In this variant, self-rising flour is used, and the batter is not left to rise but baked immediately once made. It is a version of bara brith that is not bread-like as it's traditionally supposed to be but cake-like. The dried fruit should soak in tea overnight, so take note of that, and the baked loaf is coated with a honey glaze.
WHERE TO EAT The best Bara Brith in the world (according to food experts)
