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Bara Brith Mary Berry

This is a traditional Welsh fruit Mary Berry tea loaf that has been cherished for generations. Bursting with a delightful mix of currants, sultanas, and the rich sweetness of light muscovado sugar, this moist Mary Berry’s Bara Brith recipe is perfect for afternoon tea or a cosy breakfast. The secret to its lusciousness lies in soaking the dried fruits in strong hot tea, infusing the loaf with a unique depth of taste.


Mary Berry Bara Brith Tea Loaf
Prep: 10 mins Total: 1 hr 10 mins Yields: 1 loaf

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Why you’ll love it

  • Taste of Tradition: Mary Berry’s Bara Brith recipe is a loving tribute to the timeless Welsh fruit tea loaf, delivering authentic flavours that have been cherished for centuries.
  • Fruity Goodness: The combination of currants, sultanas, and muscovado sugar provides a delightful mix of natural sweetness and rich flavour, making each bite an explosion of taste.
  • Simple Soaking Technique: Soaking the dried fruits in hot tea adds a unique depth and moistness to the loaf, taking it to a whole new level of deliciousness.
  • Easy and Versatile: This recipe is straightforward to follow, making it ideal for bakers of all levels. Plus, it’s a perfect addition to any afternoon tea spread or a comforting breakfast treat.
  • Homey Aroma: Baking this Bara Brith fills your kitchen with an enticing fragrance that brings warmth and nostalgia to your home.

Bara Brith Mary Berry recipe

What’s the fruit tea loaf Mary Berry recipe?

Mary Berry’s Bara Brith is a cherished classic in Welsh baking, and it’s easy to see why. This fruit tea loaf boasts a delightful blend of currants, sultanas, and light muscovado sugar, creating a symphony of sweet and rich flavours. The special twist that sets this recipe apart is soaking the dried fruits in hot tea, allowing them to plump up and infuse the loaf with a unique depth of taste.

The combination of self-raising flour and beaten egg results in a soft and moist texture that perfectly complements the fruit-filled goodness. Once baked, the Bara Brith emits a heavenly aroma that fills your home with warmth and nostalgia. Whether enjoyed as a tea-time treat or as a wholesome breakfast, each slice is a journey through the heart of traditional Welsh baking.

The delightful simplicity of this recipe is a testament to Mary Berry’s baking expertise, and it’s a true delight for both novice bakers and experienced cooks alike.

Ingredients

  • Currants – 175 g (6 oz) currants
  • Sultanas – 175 g (6 oz) sultanas
  • Light muscovado sugar – 225 g (8 oz) light muscovado sugar
  • Tea – 300 ml (½ pint) strong hot tea
  • Self-raising flour – 275 g (10 oz) self-raising flour
  • Egg – 1 large egg, beaten

How to make the fruit tea loaf Recipe Mary Berry

  1. Measure the fruit and sugar into a bowl, then pour over the hot tea, cover, and leave it overnight.
  2. Preheat the oven to 150°C (302°F) / Fan 130°C (266°F) / Gas 2.
  3. Lightly grease a 900 g (2 lb) loaf tin, and line the base with baking parchment.
  4. Stir the flour and egg into the fruit mixture, mixing thoroughly. Then, turn the mixture into the prepared tin and level the surface.
  5. Bake in the preheated oven for about 1½ hours or until the loaf is well-risen and firm to the touch.
  6. To check if it’s done, insert a skewer into the centre, and it should come out clean.
  7. Let it cool in the tin for 10 minutes, then turn it out, peel off the parchment, and allow it to finish cooling on a wire rack.
  8. Serve the Bara Brith sliced and buttered for a delicious treat.

Tips

  • Allow the dried fruits to soak in the hot tea for at least a few hours or overnight for maximum flavour infusion.
  • Use a strong, black tea for the best results in soaking the dried fruits.
  • Add a pinch of mixed spice or ground cinnamon to enhance the warming flavours of the Bara Brith.

Variations

  • Add chopped nuts, such as walnuts or pecans, to the loaf.
  • Try using different types of dried fruits, like raisins or dried apricots, to create unique flavour combinations.
  • Replace the self-raising flour with wholemeal flour for a heartier version of the loaf.
  • Add a splash of rum or brandy to the soaking liquid for an adult-friendly Bara Brith.

How to serve traditional Bara Brith tea bread?

  • Slice and serve this delightful Bara Brith with a generous spread of butter or clotted cream for an indulgent treat.
  • Enjoy it with a cup of tea, coffee, or a glass of milk for a truly comforting experience.

Whether served as part of an afternoon tea spread or enjoyed on its own, this classic Welsh fruit tea loaf is a delicious way to bring a taste of tradition to your table!

bara brit

Bara Brith Mary Berry

Caroline Sciberras
This is a traditional Welsh fruit Mary Berry tea loaf that has been cherished for generations. Bursting with a delightful mix of currants, sultanas, and the rich sweetness of light muscovado sugar, this moist Mary Berry's Bara Brith recipe is perfect for afternoon tea or a cosy breakfast. The secret to its lusciousness lies in soaking the dried fruits in strong hot tea, infusing the loaf with a unique depth of taste.
Prep Time 10 minutes
Cook Time 1 hour
Course Bread/Dessert
Cuisine British
Servings 1 loaf

Ingredients
  

  • 175 g 6 oz currants
  • 175 g 6 oz sultanas
  • 225 g 8 oz light muscovado sugar
  • 300 ml ½ pint strong hot tea
  • 275 g 10 oz self-raising flour
  • 1 large egg beaten

Instructions
 

  • Measure the fruit and sugar into a bowl, then pour over the hot tea, cover, and leave it overnight.
  • Preheat the oven to 150°C (302°F) / Fan 130°C (266°F) / Gas 2.
  • Lightly grease a 900 g (2 lb) loaf tin, and line the base with baking parchment.
  • Stir the flour and egg into the fruit mixture, mixing thoroughly. Then, turn the mixture into the prepared tin and level the surface.
  • Bake in the preheated oven 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 center, and it should come out clean.
  • Let it cool in the tin for 10 minutes, then turn it out, peel off the parchment, and allow it to finish cooling on a wire rack.
  • Serve the Bara Brith sliced and buttered for a delicious treat.

Notes

  • Allow the dried fruits to soak in the hot tea for at least a few hours or overnight for maximum flavor infusion.
  • Use a strong, black tea for the best results in soaking the dried fruits.
  • Add a pinch of mixed spice or ground cinnamon to enhance the warming flavors of the Bara Brith.

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