Bara Brith Mary Berry (Tea Loaf Recipe)
Perfect for breakfast with salted butter and afternoon tea, Bara Brith is a Welsh rich fruit loaf made with tea. Here's Bara Brith Mary Berry recipe!
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 centre, 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.