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.
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.