🇬🇧 United Kingdom · Dessert
Traditional Welsh Bara Brith
By eatmundo · July 5, 2026
🇬🇧 UKA traditional Welsh 'speckled bread', Bara Brith is a wonderfully moist and spiced fruit loaf, rich with tea-soaked dried fruits. Often enjoyed sliced and buttered, it's a comforting bake that perfectly captures the simple, wholesome flavours of Wales.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak the fruit: In a large heatproof bowl, combine 300g mixed dried fruit (such as sultanas, currants, and raisins) with 250ml of freshly brewed, strong hot black tea. Add the finely grated zest of 1 orange and 1 lemon. Stir well, cover, and let the fruit soak for at least 4 hours, or ideally overnight, until plump and soft. This step is crucial for a moist loaf!
- 2
Prepare oven and tin: Preheat your oven to 160°C (325°F) fan or 180°C (350°F) conventional. Lightly grease and line a 900g (2lb) loaf tin with baking parchment, ensuring the parchment comes up over the sides for easy removal.
- 3
Combine dry ingredients: In a separate large bowl, sift together 300g self-raising flour, 150g soft light brown sugar, and 1 teaspoon of mixed spice. Whisk these dry ingredients together to ensure they are well combined and lump-free.
- 4
Add wet ingredients: Drain any excess liquid from the soaked fruit (though usually there isn't much). Add the plumped fruit, 1 large beaten egg, and 50g of melted unsalted butter to the dry ingredients. Mix everything thoroughly with a wooden spoon until just combined and no streaks of flour remain. Be careful not to overmix the batter.
- 5
Bake the loaf: Spoon the thick batter evenly into your prepared loaf tin, smoothing the top with the back of the spoon. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the very centre comes out completely clean. If the top starts to brown too quickly, loosely cover it with a piece of foil.
- 6
Cool and mature: Allow the Bara Brith to cool in its tin for about 15-20 minutes before carefully transferring it to a wire rack to cool completely. For the best flavour and texture, wrap the cooled loaf tightly in foil or cling film and leave it to mature for a day or two before slicing. This allows the spices and fruit flavours to deepen.
- 7
Serve with butter: Slice the Bara Brith generously and serve simply with a light spread of butter. It's a delightful treat for afternoon tea, breakfast, or as a comforting snack at any time of day, a true taste of Welsh tradition.
Frequently Asked Questions
Which type of tea is best for soaking the dried fruit in Bara Brith?+
Traditionally, a strong, plain black tea like English Breakfast or Assam is used. Avoid strongly flavored or Earl Grey teas, as they can overpower the delicate fruit and spice flavors.
How long should the dried fruit be soaked in the tea for Bara Brith?+
For best results, soak the dried fruit in hot tea for at least 4-6 hours, or preferably overnight. This allows the fruit to plump up fully, ensuring a moist and flavorful loaf.
How can I tell if my Bara Brith is fully cooked?+
Insert a skewer or toothpick into the center of the loaf; it should come out clean. The top will be golden brown, and the internal temperature should reach around 200-210°F (93-99°C).
Can I use self-raising flour instead of plain flour and baking powder in Bara Brith?+
Yes, you can substitute self-raising flour, but omit the additional baking powder the recipe calls for. Ensure your self-raising flour is fresh for optimal rise.
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